Introduction
Hey there, friend! Ever have one of those days where you just need a big, warm hug in a bowl? Maybe you’re craving something that reminds you of simple, good times, but you barely have the energy to think about what’s for dinner? Well, settle in, because I have just the recipe for you! This Savory Ground Beef and Orzo dish is exactly that kind of soul-soothing meal. It’s incredibly easy, cooks up mostly in one pot (less washing up, hooray!), and tastes like it took you all day. Seriously, it’s comforting, flavorful, and so simple you’ll want to put it on repeat. Let’s make some magic happen!
Why You’ll Love This Recipe
Pull up a chair and let me tell you why this is going to become a weeknight staple in your kitchen:
- Fast: From start to finish, you’re looking at about 30 minutes. Perfect for busy evenings!
- Easy: If you can brown meat and chop an onion, you can make this. No fancy techniques needed!
- Giftable (sort of!): While maybe not the best for gifting cold, it’s a wonderful meal to drop off for a friend who needs a little comfort.
- Crowd-pleasing: It’s hearty, flavorful, and generally a hit with both kids and adults. Everyone loves a good bowl of pasta and meat!
Ingredients
Gather up these simple goodies. You probably have most of them already!
- 1 lb Lean ground beef: I like lean here to keep it from being greasy, but use what you have!
- 1 medium Onion, chopped: The unsung hero of flavor. Gives that essential base.
- 3 cloves Garlic, minced: Because is it really a savory dish without garlic? Nope.
- 1 tsp Italian seasoning: Brings all those lovely Mediterranean vibes together. A pantry must-have!
- 1 can (approx. 14.5 oz) Tomatoes with herbs, undrained: Using the whole can (juice and all!) adds flavor and liquid. The “with herbs” part is a nice little flavor booster!
- 2 cups Low-sodium beef broth: This is the liquid gold that cooks the orzo and makes everything saucy and delicious. Using low-sodium lets you control the saltiness.
- 1 cup Orzo pasta: This tiny rice-shaped pasta is perfect for soaking up all the yummy flavors and cooking quickly right in the pot.
- 2 cups Fresh spinach: A little pop of green goodness! It wilts down to almost nothing, so don’t be shy.
How to Make It
Okay, apron on? Let’s do this!
This is a true one-pot wonder, so grab your biggest, coziest pot or Dutch oven.
1. First things first, heat up that pot over medium heat. Toss in your lean ground beef and break it up with a spoon. Brown it until it’s no longer pink. Once it’s all nice and crumbly, carefully drain off any excess fat. You can do this by tilting the pot and spooning it out, or transferring the meat to a paper towel-lined plate for a sec while you drain the pot.
2. Now, if you drained the pot, add the beef back in. Add your chopped onion right into the pot with the beef. Give it a stir and let those onions cook until they’re softened, usually about 5-7 minutes. They’ll start to look a little translucent and smell amazing.
3. Time for the flavor boosters! Add your minced garlic and the Italian seasoning. Cook for just one minute more. You’ll know it’s ready when you get that incredible fragrant whiff of garlic and herbs. Be careful not to burn the garlic!
4. Pour in the canned tomatoes (juice and all!) and the beef broth. Give it a good stir to combine everything, scraping up any yummy bits from the bottom of the pot. Bring this mixture up to a gentle boil.
5. Once it’s bubbling nicely, stir in your orzo pasta. Make sure it’s all submerged in the liquid.
6. Reduce the heat down to low. Pop a lid on the pot and let it simmer away for about 10-12 minutes. This is the magical part where the orzo cooks and soaks up all that delicious broth. Make sure to give it a stir occasionally (maybe every 3-4 minutes) to prevent the orzo from sticking to the bottom of the pot. You’ll know it’s done when the orzo is tender and most of the liquid has been absorbed, creating a lovely, saucy dish.
7. Almost there! Stir in the fresh spinach. Just keep stirring gently until it wilts down. This only takes about 1-2 minutes. It might look like a mountain of spinach at first, but trust me, it shrinks right down!
8. Remove the pot from the heat. Let it stand, covered, for just a few minutes (about 5 is perfect). This lets the flavors meld and the sauce thicken up slightly. Then, dish it up and enjoy that cozy comfort!
Substitutions & Additions
Feeling creative? Here are some ways to switch things up or add even more goodness:
- Swap the Meat: Ground turkey or even ground chicken would work beautifully here. Adjust cooking time slightly if needed.
- Add More Veggies: Sauté chopped carrots and celery along with the onion at the beginning. You could also stir in some frozen peas or corn towards the end.
- Make it Cheesy: Stir in some shredded Parmesan cheese or a dollop of cream cheese at the very end for extra richness. A sprinkle of fresh parsley is also lovely!
- Spice it Up: Add a pinch of red pepper flakes when you add the garlic for a little kick.
- Different Pasta: While orzo is perfect, small pasta shapes like ditalini or elbow macaroni could also work, though cooking time and liquid absorption might vary slightly.
Tips for Success
A few little pointers to make sure your dish turns out perfect every time:
- Stir Often: Orzo loves to stick to the bottom of the pot as it cooks. Give it a good stir every few minutes during the simmering stage to prevent this.
- Don’t Overcook the Orzo: Cook until it’s just tender, not mushy. The 10-12 minute window is usually spot on.
- Adjust Liquid if Needed: If your orzo seems to be absorbing the liquid really fast, you can add a splash more broth or water during simmering. If it’s still too liquidy after the simmering time, let it cook uncovered for another minute or two.
- Prep Ahead: Chop your onion and mince your garlic ahead of time to make dinner prep even faster!
How to Store It
Got leftovers? Lucky you!
Store any leftover Savory Ground Beef and Orzo in an airtight container in the refrigerator for 3-4 days. It reheats really well! When reheating, you might find the orzo has soaked up even more liquid, so you may want to add a splash of water or broth before warming it up on the stovetop or in the microwave.
FAQs
A couple of common questions I get about recipes like this:
Q: Can I use canned diced tomatoes instead of tomatoes with herbs?
A: Absolutely! Just use a standard can of diced tomatoes. You might want to add an extra pinch of Italian seasoning or some dried basil or oregano for flavor.
Q: What should I serve with this?
A: This dish is hearty enough to be a meal on its own! But it pairs wonderfully with a simple side salad or some crusty bread for dipping in the delicious sauce.
Q: Is this dish spicy?
A: As written, no, it’s not spicy. If you like heat, add a pinch of red pepper flakes as suggested in the “Substitutions & Additions” section!
Savory Ground Beef and Orzo (Your New One-Pot Favorite!)
Equipment
- Pot Biggest, coziest pot or Dutch oven
- Dutch oven Biggest, coziest pot or Dutch oven
Ingredients
Hauptzutaten
- 1 lb Lean ground beef Use lean to keep it from being greasy
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tsp Italian seasoning
- 1 can Tomatoes with herbs approx. 14.5 oz, undrained. Using the whole can (juice and all!) adds flavor and liquid. The "with herbs" part is a nice little flavor booster! Can substitute diced tomatoes.
- 2 cups Low-sodium beef broth This is the liquid gold that cooks the orzo and makes everything saucy and delicious. Using low-sodium lets you control the saltiness.
- 1 cup Orzo pasta This tiny rice-shaped pasta is perfect for soaking up all the yummy flavors and cooking quickly right in the pot. Small pasta shapes like ditalini or elbow macaroni could also work.
- 2 cups Fresh spinach A little pop of green goodness! It wilts down to almost nothing.
Instructions
- First things first, heat up that pot over medium heat. Toss in your lean ground beef and break it up with a spoon. Brown it until it's no longer pink. Once it's all nice and crumbly, carefully drain off any excess fat. You can do this by tilting the pot and spooning it out, or transferring the meat to a paper towel-lined plate for a sec while you drain the pot.
- Now, if you drained the pot, add the beef back in. Add your chopped onion right into the pot with the beef. Give it a stir and let those onions cook until they're softened, usually about 5-7 minutes. They'll start to look a little translucent and smell amazing.
- Time for the flavor boosters! Add your minced garlic and the Italian seasoning. Cook for just one minute more. You'll know it's ready when you get that incredible fragrant whiff of garlic and herbs. Be careful not to burn the garlic!
- Pour in the canned tomatoes (juice and all!) and the beef broth. Give it a good stir to combine everything, scraping up any yummy bits from the bottom of the pot. Bring this mixture up to a gentle boil.
- Once it's bubbling nicely, stir in your orzo pasta. Make sure it's all submerged in the liquid.
- Reduce the heat down to low. Pop a lid on the pot and let it simmer away for about 10-12 minutes. This is the magical part where the orzo cooks and soaks up all that delicious broth. Make sure to give it a stir occasionally (maybe every 3-4 minutes) to prevent the orzo from sticking to the bottom of the pot. You'll know it's done when the orzo is tender and most of the liquid has been absorbed, creating a lovely, saucy dish.
- Almost there! Stir in the fresh spinach. Just keep stirring gently until it wilts down. This only takes about 1-2 minutes. It might look like a mountain of spinach at first, but trust me, it shrinks right down!
- Remove the pot from the heat. Let it stand, covered, for just a few minutes (about 5 is perfect). This lets the flavors meld and the sauce thicken up slightly. Then, dish it up and enjoy that cozy comfort!
Notes
- Stir Often: Orzo loves to stick to the bottom of the pot as it cooks. Give it a good stir every few minutes during the simmering stage to prevent this.
- Don't Overcook the Orzo: Cook until it's just tender, not mushy. The 10-12 minute window is usually spot on.
- Adjust Liquid if Needed: If your orzo seems to be absorbing the liquid really fast, you can add a splash more broth or water during simmering. If it's still too liquidy after the simmering time, let it cook uncovered for another minute or two.
- Prep Ahead: Chop your onion and mince your garlic ahead of time to make dinner prep even faster! Storage:
- Store any leftover Savory Ground Beef and Orzo in an airtight container in the refrigerator for 3-4 days. It reheats really well! When reheating, you might find the orzo has soaked up even more liquid, so you may want to add a splash of water or broth before warming it up on the stovetop or in the microwave. Serving Suggestion:
- This dish is hearty enough to be a meal on its own! But it pairs wonderfully with a simple side salad or some crusty bread for dipping in the delicious sauce. Spiciness:
- As written, this dish is not spicy. If you like heat, add a pinch of red pepper flakes when you add the garlic for a little kick.