Comforting Ground Beef Orzo (Printable)

Hearty skillet with ground beef, orzo, and vegetables in tomato broth

# What You'll Need:

→ Proteins

01 - 1 pound ground beef

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 bell pepper (red or green), diced
05 - 1 can (14.5 ounces) diced tomatoes with juice
06 - 1 cup frozen peas
07 - Fresh parsley, chopped for garnish

→ Aromatics

08 - 2 cloves garlic, minced

→ Liquids

09 - 2 cups beef broth

→ Herbs & Spices

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup grated Parmesan cheese

→ Oils

15 - 2 tablespoons olive oil

# Directions:

01 - In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes.
02 - Stir in the minced garlic and diced bell pepper; sauté for an additional 2 to 3 minutes until the bell pepper softens.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it up with a spatula, about 5 to 7 minutes. Drain excess fat if necessary.
04 - Add diced tomatoes with juice, beef broth, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat to medium-low; simmer for 10 minutes.
06 - Add orzo pasta, stirring to combine. Cover and cook for 10 to 12 minutes, or until orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
07 - Fold in frozen peas and cook for another 2 to 3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and incorporated.
09 - Serve hot, garnished with fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The orzo soaks up all the savory tomato broth, giving you tender pasta packed with flavor in every bite.
  • It comes together in under an hour, making it perfect for busy weeknights when youre too tired to think.
  • Leftovers taste even better the next day after the flavors have had time to mingle.
02 -
  • Stir the orzo occasionally while it simmers or it will clump and stick to the bottom of the skillet.
  • If the mixture looks too dry before the orzo is tender, add a splash more broth or water to keep it from scorching.
  • Dont skip draining the beef if theres a lot of fat, or the dish can turn greasy instead of savory.
03 -
  • Use a wide skillet with a lid so the orzo has plenty of room to cook evenly without crowding.
  • Taste the orzo a minute or two before the timer goes off, you want it tender but not mushy.
  • Let the dish rest off the heat for a couple of minutes before serving, it thickens up beautifully as it sits.
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