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Hearty and Delicious Ground Beef Orzo Recipes to Try Tonight

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Learn how to make delicious ground beef orzo recipes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (grass-fed if you can find it for richer flavor)
  • 1 cup orzo pasta
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 2 cups beef broth or stock (homemade if you have it, just like Mama Lu’s Sunday pot roast broth)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (adds a subtle depth, reminiscent of the wood smoke from my childhood porch)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly chopped parsley or basil (optional, for a fresh finish)
  • Grated Parmesan or sharp cheddar cheese, for serving

Substitution suggestions: If you don’t have orzo, small pasta shapes like ditalini or even small shells work just as well. For a lighter option, swap ground beef for ground turkey or chicken. Vegetable broth can replace beef broth for a milder taste, keeping it just as comforting.

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. This part always reminds me of those mornings on the porch, the smell of browning onions blending with fresh mountain air.
  2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
  3. Toss in the ground beef, breaking it up with your spoon or spatula. Cook until browned and cooked through, about 7-8 minutes. Season with salt, pepper, smoked paprika, and oregano as it cooks. You’ll know it’s ready when the meat has a rich, deep color and the skillet smells like a Sunday supper.
  4. Pour in the diced tomatoes with their juices and the beef broth. Stir everything together, scraping up any browned bits from the bottom — that’s where the flavor hides.
  5. Bring the mixture to a gentle boil, then add the orzo. Reduce the heat to low, cover the skillet, and simmer for about 12-15 minutes, or until the orzo is tender but still slightly chewy. Stir occasionally to prevent sticking.
  6. Once the orzo is cooked and the liquid mostly absorbed, remove the skillet from heat. Stir in the fresh herbs if using, and adjust seasoning with more salt and pepper if needed.
  7. Serve hot, topped with a generous sprinkle of Parmesan or sharp cheddar cheese. I like to imagine Mama Lu passing around her skillet cornbread alongside this — it’s that kind of meal.

Find it online: https://claracooking.com/ground-beef-orzo-recipes/