Description
There’s something truly comforting about a one-pot meal that brings warmth, flavor, and ease to your dinner table. This One-Pot Cheesy Beef Orzo combines tender ground beef, perfectly cooked orzo, and a creamy, cheesy sauce that comes together in just one pan. It’s ideal for busy weeknights, cozy weekends, or whenever you need a hearty, homemade meal without a mountain of dishes. With its rich, comforting flavor and quick cooking time, it’s bound to become a family favorite.
Ingredients
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1 lb ground beef (lean or extra lean)
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon olive oil
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1 cup uncooked orzo pasta
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2 cups beef broth (low sodium preferred)
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1 cup milk (whole or 2%)
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1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon Italian seasoning
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
Optional Add-ins:
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1 cup baby spinach
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½ cup diced bell pepper or mushrooms
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Red pepper flakes (for mild heat)
Instructions
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Heat olive oil in a large skillet or deep pan over medium-high heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
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Add ground beef to the skillet. Cook, breaking it apart with a spoon, for 5–7 minutes or until fully browned. Drain any excess grease if needed.
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Season the beef with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir well to combine the flavors.
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Stir in the uncooked orzo and cook for 1 minute to lightly toast it and absorb some of the beef flavor.
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Pour in beef broth and milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to medium. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
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Once the orzo is cooked, reduce the heat to low and gradually stir in the shredded cheese until melted and creamy.
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If adding spinach or other vegetables, stir them in now and cook for 2–3 minutes until softened.
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Taste and adjust seasoning with more salt or pepper if needed. For extra creaminess, add a small pat of butter and stir it in before serving.
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Remove from heat and let rest for 1–2 minutes. Serve warm, garnished with chopped parsley.
Notes
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If you don’t have orzo, substitute with small pasta shapes like ditalini, elbow macaroni, or small shells. Adjust liquid slightly if needed.
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For extra creaminess, stir in 2 tablespoons of cream cheese before adding shredded cheese.
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Shred your own cheese for a smoother texture; pre-shredded cheese can make sauces grainy.
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Add a splash of broth or milk when reheating leftovers to restore creaminess.
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Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Thaw and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes