This creamy One Pot Ground Beef Orzo comes together in just 30 minutes for the ultimate busy weeknight dinner. With hearty ground beef, tender orzo pasta, and a luscious tomato cream sauce, it’s comfort food made easy—all in one pot!
Why You’ll Love This Recipe
Looking for a meal that’s quick, cozy, and family-friendly? This ground beef orzo has it all. The creamy tomato sauce is rich and flavorful, while the orzo soaks up every bit of goodness for a risotto-like texture without the extra work. Plus, it’s made with simple pantry staples you probably already have on hand.
Ingredients
- Ground beef – Use at least 90% lean for best results.
- Onion & garlic – Build a flavorful base.
- Crushed red pepper flakes – Optional, for a gentle kick.
- Italian seasoning – A simple blend of dried herbs.
- Orzo pasta – A rice-shaped pasta that cooks up creamy.
- Tomato sauce – Forms the base of the sauce (similar to passata).
- Beef broth – Deepens the savory flavor.
- Heavy cream – Makes the sauce rich and silky.
- Worcestershire sauce – Adds a punch of umami flavor.
- Parmesan cheese – Freshly grated for the best melt and flavor.
- Spinach – Adds freshness and a pop of color.
- Salt & pepper – To finish.
How to Make Ground Beef Orzo
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat. Let it cook undisturbed for 5–6 minutes.
- Stir in the chopped onion and continue cooking until softened, breaking the beef into crumbles as it cooks. Drain excess fat if needed.
- Add garlic, red pepper flakes, Italian seasoning, and orzo. Cook for 1 minute.
- Stir in tomato sauce, beef broth, cream, and Worcestershire sauce. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender.
- Remove from heat and stir in Parmesan and spinach. Cover and let sit for 3–5 minutes until the sauce thickens and the spinach wilts.
- Season to taste and serve hot.
Tips & Variations
- Adjust the heat: Add more red pepper flakes or use spicy ground sausage in place of beef.
- Keep it creamy: Stick with heavy cream—lower-fat options may curdle.
- Extra flavor: Swap some broth for a splash of dry white wine.
- Don’t overcook: If liquid runs low before the orzo is tender, add a splash more broth or cream.
Serving Suggestions
This hearty pasta dish is filling on its own, but pairs perfectly with:
- A crisp green salad with balsamic or honey mustard dressing.
- Garlic bread or crusty bread to soak up the sauce.
- Steamed or roasted vegetables for extra balance.
Storing Leftovers
- Fridge: Store in an airtight container for 3–4 days. The orzo will continue to absorb liquid, so stir in a splash of cream or broth when reheating.
- Reheating: Warm gently on the stove or in the microwave in short intervals.
- Freezing: Not recommended—dairy and pasta don’t hold up well after thawing.
Cream Cheese Enchiladas
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese
- 3 tbsp unsalted butter
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 3 tbsp all-purpose flour
- 1 tbsp lime juice
- Optional: 1/2 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a bowl, mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using). Season with salt and pepper.
- Fill each tortilla with 2–3 tbsp of the mixture, roll tightly, and place seam-side down in the prepared dish.
- In a saucepan, melt butter. Whisk in flour and cook 2–3 minutes. Add chicken broth, green chiles, and remaining cream cheese. Stir until thickened.
- Pour sauce over the enchiladas and sprinkle with remaining cheese.
- Bake 20–25 minutes until bubbly. Optional: broil for a golden top.
- Let rest a few minutes before serving. Garnish with cilantro and toppings of choice.