Creamy Ground Beef Orzo (One-Pot Dinner) Recipe
This creamy ground beef orzo is a comforting one-pot dinner that combines tender orzo pasta with savory ground beef, tomato sauce, and a touch of half-and-half for extra creaminess. Enhanced with Italian seasoning, fresh spinach, and Parmesan cheese, it’s a quick and hearty meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 teaspoons olive oil, divided
- 1 small yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- 1 pound lean ground beef
- 1 teaspoon no-salt added Italian seasoning
- 2 cloves garlic, minced
- 1 cup dry orzo
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- ¼ cup half-and-half
- ⅓ cup freshly grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- 2 cups roughly chopped baby spinach (optional)
Instructions
- Cook Onion & Beef: Heat 1 teaspoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sprinkle with ¼ teaspoon of kosher salt. Cook until the onion begins to soften, about 3 minutes.
- Brown the Ground Beef: Add the remaining 1 teaspoon of olive oil, ground beef, and ½ teaspoon kosher salt to the skillet. Cook while breaking up the meat with a wooden spoon until browned and cooked through, approximately 5-7 minutes.
- Add Seasoning: Stir in the Italian seasoning and minced garlic. Cook for 1 minute, stirring constantly to release the flavors.
- Add Orzo & Liquids: Mix in the dry orzo, tomato sauce, and beef broth. Stir well, scraping any browned bits from the bottom of the pan to enhance flavor.
- Simmer Until Tender: Bring the mixture to a low boil, then reduce heat and simmer uncovered for 10-15 minutes. Stir frequently to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
- Finish with Cream and Cheese: Remove from heat. Stir in the half-and-half, grated Parmesan cheese, remaining ¼ teaspoon salt, and freshly ground black pepper. Let the mixture sit for 2-3 minutes to thicken.
- Add Spinach and Serve: If using, stir in the baby spinach until wilted. Serve hot, garnished with extra Parmesan and black pepper if desired.
Notes
- Using a deep skillet or Dutch oven helps prevent splatter and makes stirring easier.
- For a richer flavor, substitute half-and-half with heavy cream.
- Feel free to add more vegetables like mushrooms or bell peppers for extra nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of broth or water to loosen the mixture.
- For a dairy-free version, omit the half-and-half and Parmesan or use plant-based alternatives.
