Description
Ground Beef Orzo is a flavorful and easy one-pan meal that combines tender orzo pasta with seasoned ground beef, vegetables, and a rich tomato broth. This satisfying dish is perfect for a quick weeknight dinner and offers a balanced blend of protein, carbs, and savory spices all cooked in a single skillet.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
Tomato and Pasta
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup orzo pasta
- 2 cups beef broth
Seasonings and Garnishes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese, for serving (optional)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook while breaking it up with a spoon until it is browned all over. Drain off any excess grease to keep the dish balanced and not greasy.
- Sauté Vegetables: Add the chopped onion and diced red bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, taking care not to let it burn, which can impart bitterness to the dish.
- Combine Tomatoes and Spices: Stir in the undrained diced tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes if using. Season the mixture with salt and freshly ground black pepper to taste.
- Add Orzo and Broth: Mix in the orzo pasta and pour in the beef broth. Bring everything to a boil, then reduce the heat to low and cover the skillet to simmer gently.
- Simmer Until Cooked: Let the mixture simmer covered for 15 to 20 minutes, or until the orzo is tender and the liquid has mostly been absorbed. Stir occasionally and check if the orzo is done.
- Adjust Texture and Seasoning: If the orzo is still firm after 15 minutes, continue cooking for a few more minutes, adding a splash more beef broth if it looks too dry. Taste and adjust seasoning, adding more salt, pepper, or herbs as desired.
- Serve: Serve hot, topped with grated Parmesan cheese and a sprinkle of chopped fresh parsley for a fresh, savory finish.
Notes
- Use an 80/20 ground beef blend for the best balance of flavor and juiciness.
- Be careful not to burn the garlic as it can make the dish bitter.
- Adjust the red pepper flakes to control the heat level.
- Additional broth may be added if the orzo absorbs too quickly before it’s fully cooked.
- Parmesan and parsley toppings are optional but add nice flavor and color contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: ground beef orzo, one-pan dinner, easy weeknight meal, beef pasta skillet, tomato orzo recipe
