Ingredients
- Ground beef: 1 pound
- Orzo pasta: 1 cup
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Canned diced tomatoes: 1 (14.5 ounce) can, undrained
- Beef broth: 2 cups
- Italian seasoning: 1 teaspoon
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 3-5 minutes.
- Step 3: Stir in the orzo pasta, diced tomatoes (undrained), beef broth, and Italian seasoning. Bring the mixture to a boil.
- Step 4: Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed, stirring occasionally to prevent sticking.
- Step 5: Remove from heat and let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of beef broth or water to loosen the orzo and prevent it from drying out.
- Garnish each serving with a dollop of sour cream or plain Greek yogurt for added creaminess and tang.
- For a richer flavor, brown the ground beef in a mixture of olive oil and a tablespoon of butter before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American