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A vibrant close-up showcases a delicious plate of Ground Beef Orzo, highlighting the rich sauce and perfectly cooked pasta.

Ground Beef Orzo

This Ground Beef Orzo recipe is a quick, easy, and comforting one-pot meal perfect for busy weeknights. It combines flavorful ground beef with orzo pasta, diced tomatoes, and Italian seasoning for a delicious and satisfying dish that the whole family will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground Beef 85/15
  • 1 tablespoon Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Orzo Pasta
  • 2 cups Beef Broth
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Shredded Mozzarella Cheese
  • Fresh parsley, for garnish optional
  • Grated Parmesan cheese, for garnish optional
  • Red pepper flakes, for garnish optional

Equipment

  • Large skillet or Dutch oven
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board
  • Can opener

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned.
  3. Drain off any excess grease.
  4. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
  5. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  6. Add the orzo pasta, diced tomatoes (undrained), beef broth, Italian seasoning, salt, and pepper to the skillet.
  7. Stir well to combine.
  8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
  9. Check the orzo for doneness. It should be tender but not mushy. If it's still too firm, add a little more broth and continue to simmer.
  10. Remove the skillet from the heat.
  11. Stir in the shredded mozzarella cheese until melted and creamy.
  12. Garnish with fresh parsley, grated Parmesan cheese, and red pepper flakes, if desired.
  13. Serve immediately.

Notes

Don't overcook the orzo; cook it until it's just tender. If the orzo is absorbing the broth too quickly, add a little more as needed. For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce. You can add veggies like bell peppers, zucchini, mushrooms, or spinach along with the onion and garlic. To make it creamier, stir in a dollop of sour cream or cream cheese at the end. Try different types of cheese, like cheddar, provolone, or even a sprinkle of feta. This dish can be made ahead of time and reheated, or frozen for up to 2 months.