One Pot Creamy Ground Beef And Orzo

In this comforting one-pot wonder, ground beef, orzo, and a medley of veggies come together in a rich, creamy sauce.

With minimal fuss and just a few ingredients, you’ll be treated to a hearty, satisfying meal that’s perfect for a chilly evening or a busy weeknight dinner.

Ingredients

• 1 1/2 pounds ground beef
• 3 medium onions, diced
• 2 cloves garlic, minced
• 1 cup orzo
• 2 cups chicken broth
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese

Instructions

Cook the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Add the diced onions to the pot and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute, until fragrant.

Add the orzo to the pot, stirring to coat the pasta in the beef and onion mixture.

In a small bowl, whisk together the chicken broth, milk, flour, thyme, basil, salt, and pepper.

Pour the mixture over the orzo and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the orzo is tender and the liquid has been absorbed.

Stir in the butter until it’s melted, then add the frozen peas and carrots.

Simmer for an additional 2-3 minutes, or until the peas and carrots are tender.

Stir in the shredded cheddar cheese until it’s melted and the mixture is creamy.

Serve hot and enjoy!

Notes

Use 90% lean ground beef for best results, as it will be less greasy and easier to cook.

Make sure to break up the ground beef into small pieces as it cooks to prevent large clumps from forming.

If using frozen peas and carrots, make sure to thaw them first by leaving them in room temperature for a few hours or by microwaving them according to the package instructions.

Use high-quality chicken broth for more flavorful results.

You can also use low-sodium broth if you’re watching your salt intake.

Don’t overmix the orzo when adding it to the pot, as it can become mushy.

Simply stir it in gently to coat it with the beef and onion mixture.

If the orzo is not cooked to your liking after 20-25 minutes, continue to simmer for a few more minutes until it’s tender.

You can substitute the cheddar cheese with other types of cheese, such as mozzarella or parmesan, for a different flavor profile.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat, adding a splash of milk or cream if the mixture becomes too thick.

This recipe can be easily doubled or tripled to feed a larger crowd.

Just remember to adjust the cooking time accordingly.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 650mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 35g