This Ground Beef Orzo Recipe is the weeknight dinner solution I wish I’d discovered years ago when I was frantically searching for quick meals between soccer practice and homework time. It’s a one-pot wonder that transforms simple ingredients into a comforting, flavorful meal your family will request on repeat.
Table of Contents
Ingredients for Ground Beef Orzo Recipe
I always keep these pantry staples on hand because they come together so beautifully in this dish. My go-to is using lean ground beef to minimize grease, and I’ve found that freshly grated Parmesan makes all the difference in creating that creamy, restaurant-quality finish.
- 1 lb lean ground beef (preferably 90/10 for less grease)
- 1 cup orzo pasta (rinsed before using) – I recommend rinsing to remove excess starch
- 1 medium onion (diced)
- 3 garlic cloves (minced) – In my experience, fresh garlic beats jarred every time
- 1 to 2 tbsp olive oil (for sautéing)
- 2 cups beef or vegetable broth (low sodium preferred)
- 2 tbsp tomato paste
- 1 tsp paprika – My preference is smoked paprika for deeper flavor
- 1 tsp Italian seasoning
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese – I usually grate it myself for better melting
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, this approach ensures nothing burns while you’re chopping.
Step 1: Heat 1 to 2 tablespoons of olive oil in your large skillet over medium heat, then add the diced onion and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. You’ll know it’s ready when the kitchen smells amazing and the onion pieces soften.
Step 2: Add the ground beef to the skillet, breaking it into small crumbles with your wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until no pink remains and the meat develops a golden-brown color. If you notice excess grease pooling in the pan, carefully drain it off to keep the dish from feeling heavy.
Step 3: Stir in the tomato paste, paprika, and Italian seasoning, coating the beef evenly. Cook for 2 minutes while stirring constantly to prevent sticking. This step is crucial because it allows the tomato paste to caramelize slightly, creating a richer, more complex flavor base.
Step 4: Pour in your broth and add the rinsed orzo pasta, stirring everything together. Bring the mixture to a rolling boil, then reduce the heat to low and cover with a lid. Simmer for 10 to 12 minutes, making sure to lift the lid and stir at the 5 to 6 minute mark to prevent the orzo from clumping at the bottom.
Step 5: Remove the skillet from heat and immediately stir in the grated Parmesan cheese. Mix vigorously until the cheese melts completely and creates a creamy sauce that coats every piece of orzo. Let it rest for 2 to 3 minutes before serving to allow the flavors to settle and the texture to perfect itself.
Perfect Pairings for Ground Beef Orzo
This hearty pasta dish pairs beautifully with lighter sides that add freshness and crunch to balance the rich, savory flavors.
Crisp Garden Salad: A simple mixed greens salad with cherry tomatoes and a tangy vinaigrette cuts through the richness of the orzo while adding essential vegetables and fiber to round out your meal.
Roasted Garlic Bread: Warm, crusty bread is perfect for soaking up any extra sauce, and the crispy texture contrasts beautifully with the tender orzo. It’s also a hit with kids who might be hesitant about trying new dishes.
Steamed Broccoli with Lemon: The bright, citrusy notes from lemon-dressed broccoli provide a refreshing contrast to the savory beef, while adding important nutrients and vibrant color to your dinner plate. If you love pasta with broccoli, try our Chicken Sausage and Broccoli Orzo for another delicious one-pot option.
Sautéed Green Beans: Quick-cooked green beans with a touch of butter and garlic complement the Italian-inspired flavors in the orzo while maintaining that satisfying crunch factor.
Cucumber Tomato Salad: This light, refreshing side dish adds a cool, crisp element that balances the warm, comforting nature of the main course, especially appreciated during warmer months.
Other Orzo Variations: For more orzo inspiration, check out our Sun-Dried Tomato Chicken Orzo or Creamy One-Pot Broccoli Cheddar Orzo for different flavor combinations.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in your refrigerator for up to 4 days. I recommend portioning it into individual servings right after dinner to make weekday lunches effortless.
When reheating, add a splash of broth or water to the skillet and warm over medium-low heat, stirring occasionally until heated through. This prevents the orzo from drying out and helps restore that creamy texture. You can also microwave individual portions for 1 to 2 minutes, though stovetop reheating generally yields better results.
For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months. Pro tip: slightly undercook the orzo by a minute or two if you plan to freeze it, as the pasta will soften further when reheated. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Just adjust the cooking time based on your pasta’s package directions and keep the liquid ratio similar.
How can I make this recipe more vegetable-rich?
Stir in fresh spinach during the last 2 minutes of cooking, or add diced bell peppers and zucchini when you brown the beef. Both options boost nutrition without complicating the recipe.
What can I substitute for Parmesan cheese?
Pecorino Romano offers a similar salty, nutty flavor, while nutritional yeast provides a dairy-free alternative. You could also use shredded mozzarella for a milder, creamier finish.
Ground Beef Orzo Recipe
Ingredients
Equipment
Method
- Heat 1 to 2 tablespoons of olive oil in your large skillet over medium heat, then add the diced onion and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the ground beef to the skillet, breaking it into small crumbles with your wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until no pink remains and the meat develops a golden-brown color. Drain excess grease if necessary.
- Stir in the tomato paste, paprika, and Italian seasoning, coating the beef evenly. Cook for 2 minutes while stirring constantly to prevent sticking and allow the tomato paste to caramelize slightly.
- Pour in your broth and add the rinsed orzo pasta, stirring everything together. Bring the mixture to a rolling boil, then reduce the heat to low and cover with a lid. Simmer for 10 to 12 minutes, stirring at the halfway point to prevent clumping.
- Remove the skillet from heat and immediately stir in the grated Parmesan cheese. Mix vigorously until the cheese melts completely and creates a creamy sauce. Let it rest for 2 to 3 minutes before serving.
Notes
