It is a cold winter evening and you need dinner fast. This Ground Beef Orzo is the warm, comforting answer to your busy night. It uses simple pantry staples to create a meal that feels special. You can have this hearty dish on the table in just 30 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for busy families who want to eat well. It only uses one pot which means minimal cleanup for you. The protein-packed beef keeps everyone full and satisfied all night long. It is perfect for those winter nights when you crave something cozy. You will love how the savory flavors come together so quickly.
Simple Method
Making this dish is very straightforward and stress-free. You simply brown the meat and then toast the pasta in the same pan. Even if you are a beginner, you can master this Ground Beef Orzo easily. The one-pot method ensures every grain of pasta is full of flavor. It is a foolproof way to get a nutritious meal on the table.
Simple Ingredients
Most of these items are likely already sitting in your kitchen pantry right now.
- 1 lb lean ground beef (90/10)
- 1.5 cups dry orzo pasta
- 3 cups beef broth
- 1 medium yellow onion, finely minced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon coarse ground black pepper
Step-by-Step
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook for 5-7 minutes until fully browned, using a spatula to break the protein into small, uniform crumbles.
- Add the minced onion and cook for 3 minutes until translucent, then incorporate the garlic and tomato paste, stirring for 60 seconds until fragrant.
- Add the dry orzo pasta to the skillet and toast for 2 minutes, stirring constantly to coat the grains in the rendered fat and aromatics.
- Pour in the beef broth, salt, and pepper; increase heat to bring the mixture to a boil.
- Reduce the heat to low, cover the vessel with a tight-fitting lid, and simmer for 10-12 minutes until the liquid is fully absorbed and the orzo is tender.
- Remove from heat and allow the dish to rest, covered, for 5 minutes to allow residual moisture to distribute evenly before serving.
Best Ways to Enjoy It
Serve this warm in deep bowls for the ultimate comfort. A sprinkle of fresh parsley or parmesan adds a bright finish. Pair it with a simple side salad or roasted green beans. This recipe is also fantastic for weekday lunches at the office. Just pack it into containers and you are ready to go.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to three days. To reheat, add a tiny splash of water or broth. This keeps the orzo tender and prevents it from drying out. You can even freeze this meal for up to one month. It is a great make-ahead option for your busiest weeks.
Tips for Best Results
- Do not skip toasting the orzo for a deeper flavor.
- Break the beef into very small crumbles for even bites.
- Use a heavy skillet to ensure the heat stays even.
- Ensure your lid fits tightly to trap all the steam inside.
- Let the dish rest for five minutes before you serve it.
- Add a squeeze of lemon at the end for fresh brightness.
Ways to Switch It Up
- Swap the beef for ground turkey for a lighter version.
- Stir in a handful of fresh spinach at the very end.
- Use chicken broth if you prefer a milder savory taste.
- Add red pepper flakes if you enjoy a little heat.
Common Questions
Can I use a different pasta shape?
You can use other small pasta shapes like ditalini. Just keep in mind that the cooking time might change slightly. Always check for tenderness before you stop the simmering process.
Is this recipe good for meal prep?
Yes, this Ground Beef Orzo is excellent for meal prep. It holds its texture very well when reheated later. It is a satisfying lunch that will keep you full all afternoon.
I hope this warm and hearty meal brings comfort to your table tonight. It is the perfect way to feed your family without any stress. Enjoy every savory bite of this simple winter favorite.
— Katie Wood
Ingredients
- 1 lb lean ground beef (90/10)
- 1.5 cups dry orzo pasta
- 3 cups beef broth
- 1 medium yellow onion, finely minced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon coarse ground black pepper
Instructions
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook for 5-7 minutes until fully browned, using a spatula to break the protein into small, uniform crumbles.
- Add the minced onion and cook for 3 minutes until translucent, then incorporate the garlic and tomato paste, stirring for 60 seconds until fragrant.
- Add the dry orzo pasta to the skillet and toast for 2 minutes, stirring constantly to coat the grains in the rendered fat and aromatics.
- Pour in the beef broth, salt, and pepper; increase heat to bring the mixture to a boil.
- Reduce the heat to low, cover the vessel with a tight-fitting lid, and simmer for 10-12 minutes until the liquid is fully absorbed and the orzo is tender.
- Remove from heat and allow the dish to rest, covered, for 5 minutes to allow residual moisture to distribute evenly before serving.
