Ingredients
Scale
- 1 lb lean ground beef (90/10 recommended)
- 1 cup orzo pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef or vegetable broth (low-sodium preferred)
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3–4 minutes until softened and fragrant.
- Add ground beef and cook, breaking it apart, for 5–7 minutes until fully browned. Drain excess grease if needed.
- Stir in tomato paste, paprika, and Italian seasoning. Cook for 2 minutes until fragrant.
- Add broth and orzo. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, stirring halfway through, until orzo is tender.
- Remove from heat and stir in Parmesan cheese until creamy. Season with salt and pepper to taste. Serve hot.
Notes
- Freshly grated Parmesan melts best and gives the creamiest texture.
- Ground turkey or chicken can be used instead of beef.
- Add spinach or bell peppers during the last minute of cooking for extra veggies.
- Leftovers keep well for up to 3 days. Add a splash of water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: American, Italian