Ingredients
Scale
- 1 pound (450g) ground beef
- 1 cup orzo pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all ingredients. Dice the onion, mince garlic, and measure orzo, broth, and seasonings.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent; add ground beef, season with salt, pepper, and Italian seasoning, cook until browned. Crumble beef as it cooks.
- Stir in diced tomatoes with juices and broth. Bring to a gentle simmer.
- Add orzo pasta, cover, and cook for about 10 minutes until tender and liquid is absorbed, stirring occasionally.
- Adjust seasoning as needed. Garnish with chopped parsley. Serve hot and enjoy.
Notes
- For added flavor, sprinkle grated Parmesan or serve with Greek yogurt.
- Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Reheat with a splash of broth or water to keep moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg