Tex Mex Orzo is a wonderfully creamy and cheesy casserole full of southwest flavor. you can make it in one pan in 45 minutes in the oven. This recipe is quick, easy, and absolutely delicious dinner that the whole family loves!
I love to serve this with any Tex Mex inspired main dish from a variety of tacos to Dutch Oven Birria. Which, by the way, is also made in the oven. For lunch, I enjoy it as a meatless main dish.
I specifially developed this recipe for my college student recipe category to use as few pans and utensils as possible.
Tex Mex Orzo Recipe
Tex-Mex orzo is the perfect way to add some zing to your dinner table! I packed this flavorful dish with ingredients that are sure to tantalize your taste buds. As well, you can easily adapted it to suit a variety of diets. Whether you’re vegan, vegetarian, gluten-free or simply looking for a quick and easy dinner option, this recipe has something for everyone.
This recipe is simple to prepare, with time-saving pantry ingredients that will guarantee you a delicious dinner in no time. As Michael Symon, celebrity Chef and restaurateur, said, “Anytime you combine a lot of great flavors, the result is something amazing.” With this Tex-Mex Orzo recipe, you’ll be able to make a tasty meal that does just that.
Read on to learn how to create a healthy and flavorful orzo dish packed with wholesome ingredients and plenty of spices.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Corn. Drained
- Chopped tomatoes and green chiles. Or, commonly known as ‘Rotel tomatoes’. I used mild but so as spicy as you want.
- Cajun seasoning. Or Taco seasoning.
- Black pepper
- Salt. More or less depending on your taste.
- Monterrey Jack cheese. You can substitute a Mexican cheese blend or cheddar cheese. Grated.
Tex Mex Casserole Options
This easy-to-make dish is full of flavor and bursting with texture. You can even add more vegetables. Add 1/2 cup each of bell peppers and onion. You’ll not only a flavorful casserole but also healthy. It’s an ideal meal for anyone looking to add Mexican flare to their dinner table.
Of course, you can add a protein if you want to. Shredded rotisserie chicken would be ann excellent choice.
The colorful vegetables, combined with the creamy orzo, offer a delightful taste and eye-catching presentation. Plus, this dish is super versatile and can be crafted to fit a variety of dietary restrictions and tastes. From vegan to gluten-free, Tex-Mex orzo is the perfect way to spruce up your dinner routine!
The only tools you really need to make this recipe a 2 quart baking dish (approximately 7×12-inch, I used the smaller size of this set), can opener, cheese grater, measuring spoons, and a large serving spoon.
Tex Mex Orzo Recipe
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 15.25 ounces corn drain, I used this brand
- 1 cup orzo Use the tomato can to measure
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 10 ounces tomatoes and green chiles do not drain
- 10 ounces water Use the tomato can to measure the water
- salt optional
- 2 cups Monterrey cheese grated (can be omitted, eyeball it or use the corn can to measure)
- Preheat the oven to 400° F.
- In a 7×12-inch baking dish, add the corn, tomatoes and green chiles, cumin, Cajun seasoning, black pepper, salt (optional), water, and orzo. Stir.
- Bake for 25 minutes. Pull it out of the oven and the cheese to the top.
- Return the dish to the oven and bake for 15 to 20 minutes until the orzo is al dente, most of the water has cooked out, and the cheese has melted. (You want a little water remaining, it'll soak into the pasta.
- Allow it to sit and cool for 5 to 10 minutes before serving.
Leave a Reply