This Ground Beef Orzo Recipe delivers creamy, savory comfort in just one skillet. Perfect for busy weeknights when you need something satisfying without the fuss. I discovered this gem during a particularly hectic week, and it’s been my saving grace ever since.
Table of Contents
Ingredients for Ground Beef Orzo Recipe
I always start with quality lean ground beef because it gives you all the flavor without leaving you with a greasy pan. Over the years, I’ve learned that the right ingredients make all the difference, especially when you’re working with simple pantry staples.
- 1 lb lean ground beef (85/15 works perfectly)
- 1 cup orzo pasta
- 1 medium onion (diced small for even cooking)
- 3 garlic cloves (minced fresh, not jarred) – My go-to tip: press them through a garlic press for maximum flavor
- 2 cups beef or vegetable broth (low-sodium preferred) – In my experience, beef broth creates richer depth
- 2 tbsp tomato paste (double concentrated if available) – I usually keep this on hand because it adds incredible umami
- 1 tsp paprika (smoked paprika adds extra warmth)
- 1 tsp Italian seasoning (or mix dried basil, oregano, and thyme)
- Salt and pepper to taste
- ½ cup (about 2 oz/50g) freshly grated Parmesan cheese (never pre-shredded) – Pro tip: grate it yourself for maximum creaminess
- 2 tbsp olive oil (for sautéing)
Step-by-Step Instructions
I recommend using a 12-inch skillet with high sides for this recipe since everything cooks together. In my experience, giving yourself enough room prevents overflow and makes stirring much easier.
Step 1: Heat 2 tablespoons olive oil in your large skillet over medium heat. Add the diced onion and minced garlic, stirring frequently for 3-4 minutes until the onion turns translucent and your kitchen smells amazing. Watch carefully so the garlic doesn’t burn.
Step 2: Increase heat to medium-high and add the ground beef, breaking it apart with your wooden spoon as it cooks. Brown thoroughly for 5-7 minutes until no pink remains. You want good color here for maximum flavor development. Drain any excess grease if needed, though lean beef typically doesn’t require this.
Step 3: Reduce heat back to medium and stir in the tomato paste, paprika, and Italian seasoning directly into the beef mixture. Cook for 2 minutes, stirring constantly so the tomato paste caramelizes slightly and coats all the meat. This step is crucial for building deep flavor.
Step 4: Pour in your broth and add the orzo pasta, stirring well to combine. Bring everything to a rolling boil, then immediately reduce heat to low. Cover with a lid and let simmer for 10-12 minutes. Make sure to stir once after 5-6 minutes to prevent the orzo from sticking to the bottom.
Step 5: Remove from heat once the orzo is tender with a slight bite. The mixture should look creamy rather than soupy, with most of the liquid absorbed. Stir in the freshly grated Parmesan cheese until it melts completely, creating a luxurious texture. Season with additional salt and pepper to taste. Let it rest for 2-3 minutes before serving so the sauce thickens slightly and flavors come together.
Perfect Pairings for Ground Beef Orzo
This hearty dish pairs beautifully with lighter sides that balance the richness and add fresh textures to your meal.
Crisp Garden Salad: A simple mixed greens salad with cherry tomatoes, cucumbers, and a tangy vinaigrette cuts through the creamy orzo perfectly. The cool, fresh crunch provides excellent texture contrast.
Garlic Bread or Crusty Baguette: There’s nothing better for scooping up every last bit of that flavorful sauce. The toasted bread adds a satisfying crunch and makes the meal feel complete. Try our Garlic Bread Rolls for an extra special touch.
Roasted Vegetables: Oven-roasted broccoli, zucchini, or asparagus add nutritional value and bring bright color to your plate. The slightly charred edges complement the savory beef beautifully. Our Sheet Pan Sausage and Veggies technique works perfectly here too.
Steamed Green Beans: Quick, simple, and nutritious. Toss them with a little butter and lemon juice for a classic side that never disappoints. If you’re looking for something more elevated, check out our Green Bean Casserole for holiday-worthy presentation.
Fresh Salad with Vinaigrette: Light greens dressed with a bright vinaigrette bring balance and freshness. The acidity cuts through the richness perfectly while keeping the meal light enough for busy weeknights.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits, so the texture becomes slightly thicker, which I actually love.
When reheating, add a splash of broth or water to loosen the consistency and microwave in 30-second intervals, stirring between each, until heated through. You can also reheat on the stovetop over low heat, stirring frequently. I recommend adding a fresh sprinkle of Parmesan right before serving for that just-made taste.
This dish is incredibly versatile. Try stirring in fresh spinach, diced bell peppers, or sun-dried tomatoes before serving for extra nutrition and flavor. It also works beautifully as meal prep for the week ahead.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like ditalini, acini di pepe, or even broken spaghetti work well. Just adjust the cooking time according to package directions since different shapes absorb liquid at different rates.
What can I substitute for ground beef?
Ground turkey, chicken, or Italian sausage are excellent alternatives. You could also use plant-based ground meat for a vegetarian version. Just note that leaner meats may need an extra splash of broth for moisture.
Why did my orzo turn mushy?
Orzo can overcook quickly if there’s too much liquid or if it simmers too long. Make sure to use the exact amount of broth specified and stir after 5-6 minutes during cooking. Remove from heat as soon as the orzo is tender with a slight bite.
Ground Beef Orzo Recipe
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat. Add the diced onion and minced garlic, stirring frequently for 3-4 minutes until the onion turns translucent and fragrant.
- Increase heat to medium-high and add the ground beef, breaking it apart with a wooden spoon as it cooks. Brown thoroughly for 5-7 minutes until no pink remains. Drain excess grease if necessary.
- Reduce heat back to medium and stir in the tomato paste, paprika, and Italian seasoning directly into the beef mixture. Cook for 2 minutes, stirring constantly so the tomato paste caramelizes and coats all the meat.
- Pour in the broth and add the orzo pasta, stirring well to combine. Bring everything to a rolling boil, then immediately reduce heat to low. Cover with a lid and simmer for 10-12 minutes, stirring once after 5-6 minutes to prevent sticking.
- Remove from heat once the orzo is tender with a slight bite and the mixture looks creamy rather than soupy. Stir in the freshly grated Parmesan cheese until it melts completely. Season with additional salt and pepper to taste. Let rest for 2-3 minutes before serving so the sauce thickens slightly and flavors come together.
