Ground Beef Orzo: A Delicious and Easy One-Pan Recipe

Ground Beef Orzo: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! This isn’t just another weeknight dinner; it’s a symphony of savory flavors and comforting textures, all harmoniously blended into one delightful dish. Imagine tender orzo pasta, perfectly cooked and infused with the rich, hearty goodness of seasoned ground beef, simmered in a luscious tomato-based sauce.

While its exact origins are debated, dishes similar to Ground Beef Orzo have graced tables across the Mediterranean for generations. The combination of ground meat and small pasta shapes is a staple in many cultures, representing a simple yet satisfying way to nourish families. It speaks to the resourcefulness of home cooks who sought to create flavorful meals using readily available ingredients.

What makes this dish so universally loved? It’s the perfect balance of comfort and convenience. The savory ground beef provides a satisfying protein punch, while the orzo offers a delightful, slightly chewy texture that complements the meat beautifully. The tomato sauce adds a touch of acidity and sweetness, tying all the flavors together. Plus, it’s incredibly easy to make, making it an ideal choice for busy weeknights or when you’re simply craving a delicious, fuss-free meal. I know you’ll love this recipe as much as I do!

Ingredients:

• 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
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup orzo pasta
• 2 cups beef broth
• 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 garnish
• 2 tablespoons chopped fresh parsley, for garnish

Preparing the Ground Beef and Vegetables:

1. First, let’s get the ground beef browned. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef.
2. Break up the ground beef with a spoon or spatula and cook until it’s browned all over. This usually takes about 5-7 minutes. Make sure to crumble it well so you don’t have large chunks.
3. Drain off any excess grease from the skillet. Nobody wants greasy orzo! I usually tilt the skillet and use a spoon to carefully remove the grease.
4. Now, add the chopped onion and diced bell pepper to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. This step is important because it builds a flavor base for the whole dish. Don’t rush it!
5. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be amazing at this point!

Simmering the Orzo:

1. Pour in the diced tomatoes (undrained) and tomato sauce into the skillet. Stir everything together well to combine all the flavors.
2. Add the orzo pasta, beef broth, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Stir again to make sure the orzo is submerged in the liquid.
3. Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away! I usually start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed.
4. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the orzo is tender and the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet. The orzo should be cooked through but still have a slight bite to it – al dente, as they say!
5. Check the orzo for doneness. If the orzo is still too firm and there’s not enough liquid, add a little more beef broth (about 1/4 cup at a time) and continue to simmer until the orzo is cooked to your liking.
6. Once the orzo is cooked and the liquid has been absorbed, remove the skillet from the heat and let it sit for a few minutes to allow the flavors to meld together. This resting period really makes a difference!

Serving and Garnishing:

1. Spoon the ground beef orzo into bowls. I like to use a large spoon to get a generous serving.
2. Garnish with grated Parmesan cheese and chopped fresh parsley. The Parmesan adds a salty, savory note, while the parsley adds a pop of freshness and color.
3. Serve immediately and enjoy! This dish is best served hot, so don’t let it sit around for too long.

Tips and Variations:

• For a richer flavor, you can use bone broth instead of regular beef broth.
• If you don’t have orzo pasta, you can substitute it with other small pasta shapes, such as ditalini or acini di pepe. Just be sure to adjust the cooking time accordingly.
• To add more vegetables, you can include chopped carrots, celery, or zucchini along with the onion and bell pepper.
• For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• If you want to make this dish vegetarian, you can substitute the ground beef with plant-based ground meat or lentils.
• To make this dish ahead of time, you can prepare it up to a day in advance and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. You may need to add a little extra broth when reheating to loosen it up.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Consider adding a dollop of ricotta cheese on top for extra creaminess.
• A squeeze of lemon juice at the end can brighten up the flavors.
• For a more Italian flavor profile, add a bay leaf during the simmering process and remove it before serving.

Detailed Ingredient Notes:

• Ground Beef: I prefer using an 80/20 blend of ground beef because it has a good amount of fat, which adds flavor and keeps the orzo moist. However, you can use leaner ground beef if you prefer. Just be sure to drain off any excess grease after browning.
• Olive Oil: Extra virgin olive oil is my go-to for most cooking, but you can use any type of cooking oil you prefer, such as vegetable oil or canola oil.
• Onion: Yellow onion is a classic choice for this dish, but you can also use white onion or even shallots for a slightly different flavor.
• Garlic: Freshly minced garlic is always best, but you can also use jarred minced garlic if you’re short on time.
• Bell Pepper: Red bell pepper adds a touch of sweetness and color to the dish, but you can use any color of bell pepper you like. Green bell pepper will have a slightly more bitter flavor.
• Diced Tomatoes: I prefer using canned diced tomatoes because they’re convenient and readily available. However, you can also use fresh diced tomatoes if you have them on hand. Just be sure to peel and seed them first.
• Tomato Sauce: Canned tomato sauce is a pantry staple that adds richness and depth of flavor to the dish.
• Orzo Pasta: Orzo pasta is a small, rice-shaped pasta that’s perfect for this dish. It cooks quickly and absorbs the flavors of the sauce beautifully.
• Beef Broth: Beef broth adds a savory flavor to the dish. You can use store-bought beef broth or homemade beef broth.
• Dried Oregano and Basil: These dried herbs add a classic Italian flavor to the dish.
• Red Pepper Flakes: Red pepper flakes add a touch of heat to the dish. If you’re not a fan of spicy food, you can omit them.
• Parmesan Cheese: Grated Parmesan cheese is a classic garnish for Italian dishes. It adds a salty, savory flavor and a touch of richness.
• Fresh Parsley: Chopped fresh parsley adds a pop of freshness and color to the dish.

Troubleshooting:

• Orzo is sticking to the bottom of the pan: Make sure you are stirring the orzo occasionally during the simmering process. If it’s still sticking, try adding a little more beef broth.
• Orzo is not cooking evenly: Ensure the orzo is fully submerged in the liquid. If not, add a little more beef broth. Also, make sure your heat is set to low and the lid is on tight to trap the steam.
• The dish is too dry: Add more beef broth, a little at a time, until you reach your desired consistency.
• The dish is too bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice can also brighten up the flavors.
• The ground beef is tough: Make sure you don’t overcook the ground beef. Cook it until it’s browned but still slightly tender.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Conclusion:

This Ground Beef Orzo isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The savory ground beef, perfectly cooked orzo, and vibrant vegetables combine to create a dish that’s both comforting and exciting. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. Trust me, once you try it, it’ll become a staple in your recipe rotation. But why is this particular recipe a must-try? It’s all about the balance. The richness of the beef is cut through by the bright acidity of the tomatoes and the fresh herbs. The orzo provides a delightful texture that’s both satisfying and easy to eat. Plus, it’s incredibly versatile! Looking for serving suggestions? I’ve got you covered! A dollop of creamy Greek yogurt or a sprinkle of crumbled feta cheese adds a tangy counterpoint to the savory flavors. A side of crusty bread is perfect for soaking up all that delicious sauce. For a complete meal, serve it alongside a simple green salad. And the variations? The possibilities are endless! If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat. Swap out the ground beef for ground turkey or chicken for a lighter option. Stir in some spinach or kale for an extra boost of nutrients. You could even add some sun-dried tomatoes for a more intense flavor. Here are some specific variations to consider:

Mediterranean Twist:

Add Kalamata olives, artichoke hearts, and a generous squeeze of lemon juice.

Spicy Kick:

Incorporate a diced jalapeño pepper or a dash of your favorite hot sauce.

Cheesy Delight:

Stir in some shredded mozzarella or Parmesan cheese at the end for a gooey, cheesy finish.

Vegetarian Option:

Substitute the ground beef with lentils or crumbled plant-based meat alternatives. Don’t be afraid to experiment and make it your own! That’s the beauty of cooking, right? I truly believe that this Ground Beef Orzo recipe is a winner. It’s easy, delicious, and adaptable to your own personal preferences. It’s the kind of meal that brings people together and creates lasting memories. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please share your experience! I’d love to hear your thoughts, your variations, and any tips you might have. Share your photos on social media and tag me! Let’s spread the love for this amazing dish. I can’t wait to see what you create! Happy cooking!

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