ground beef orzo recipes
A quick and comforting one-pot meal featuring seasoned ground beef and orzo pasta in a rich, creamy tomato sauce. Perfect for busy weeknights with minimal cleanup!
Equipment
- 1 Large Skillet or Dutch Oven 12-inch recommended
- 1 Wooden Spoon or Spatula
- 1 Measuring cups and spoons
Ingredients
- 1 lb ground beef 85/15 lean
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ cups orzo pasta
- 1 can 15 oz tomato sauce
- 2 cups beef broth
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¾ cup heavy cream
- ½ cup Parmesan cheese grated
- Fresh basil or parsley for garnish optional
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if needed.
- Sauté aromatics: Add diced onion to the beef and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Add seasonings and liquids: Sprinkle in Italian seasoning, onion powder, garlic powder, paprika, salt, and pepper. Stir to coat the beef. Pour in tomato sauce and beef broth, stirring to combine.
- Cook the orzo: Add orzo to the skillet and stir well. Bring to a boil, then reduce heat to medium-low. Simmer for 12-15 minutes, stirring frequently to prevent sticking, until orzo is tender and has absorbed most of the liquid.
- Make it creamy: Remove from heat. Stir in heavy cream and Parmesan cheese until well combined and creamy. Let rest for 2-3 minutes to thicken.
- Serve: Garnish with fresh basil or parsley if desired. Serve hot with extra Parmesan on the side.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce.
Substitutions:
- Use ground turkey or chicken for a leaner option
- Swap heavy cream for half-and-half or Greek yogurt (add off heat)
- Use chicken broth instead of beef broth
- Add vegetables like spinach, bell peppers, or mushrooms
- Stir frequently while the orzo cooks to prevent it from sticking to the bottom
- If the mixture gets too thick, add more broth ¼ cup at a time
- For extra flavor, use fire-roasted tomato sauce
- Top with mozzarella and broil for a cheesy crust