One Pot Cheesy Taco Orzo
A quick, cheesy one‑pan orzo dinner with taco flavors that comes together in about 30 minutes.
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 cups orzo uncooked
- 2 cups taco skillet sauce
- 2.5 cups chicken broth low sodium
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 tablespoon hot sauce such as Sriracha
- 1 cup cheese shredded (Mozzarella and Cheddar blend used)
- tomatoes chopped, for topping
- olives chopped, for topping
- green onions chopped, for topping
- fresh cilantro chopped, for topping
Instructions
- Heat a 12‑inch skillet over medium‑high heat and add the ground beef. Brown the beef, breaking it up with a spoon, until no pink remains.
- Add the chopped onion and minced garlic to the skillet and cook about 1 minute, then add the chopped red bell pepper and cook another 2–3 minutes until the onion is translucent and the pepper is tender.
- Reduce heat to medium‑low and stir in the dry orzo, taco skillet sauce, and chicken broth. Season with salt, pepper, and the hot sauce.
- Simmer, uncovered, stirring occasionally, for about 10–12 minutes or until the orzo has absorbed the liquid and is tender.
- Remove from heat and stir in the shredded cheese until melted; alternatively, sprinkle the cheese over the top and cover the skillet briefly until melted.
- Top with chopped tomatoes, olives, green onions, and fresh cilantro. Serve immediately.
Equipment
- 12-inch Cast Iron Skillet
- Wooden spoon or spatula
- Measuring Cups and Spoons
Notes
- Substitute regular taco sauce or enchilada sauce if taco skillet sauce is unavailable.
- Ground turkey or chicken can be used instead of beef.
- Small pasta shapes like shells or farfalle work if you don't have orzo.
- If using rice, adjust broth amount and cooking time to the rice instructions.
- Refrigerate leftovers in an airtight container for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months.