Ingredients
Scale
- 1 lb ground beef
- 1 ½ cups orzo pasta
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups beef or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by gathering all your ingredients. Dice the onion, mince the garlic, and prepare the orzo pasta and seasonings.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef, season with salt, pepper, oregano, and paprika. Cook until browned and cooked through, about 7-8 minutes.
- Stir in the diced tomatoes with their juice, then pour in the beef or vegetable broth. Bring to a boil, then reduce heat to low.
- Stir in the orzo pasta, cover the skillet, and simmer for approximately 10 minutes or until the orzo is tender and the liquid has mostly absorbed. Stir occasionally to prevent sticking.
- Remove from heat, let sit for a few minutes, then garnish with chopped parsley. Serve hot.
Notes
- Use lean ground beef for a healthier option, but adjust fat content according to taste.
- For a creamier texture, stir in a splash of heavy cream or sour cream before serving.
- Season to your liking—add chili flakes for spice or cheese for richness.
- Vegetarian variation: replace ground beef with lentils or plant-based crumbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg