Ever come home, dog-tired, only to realize you’ve got a hungry herd (even if it’s just you) waiting and zero energy to cook? I swear by this One-Pot Cheeseburger Orzo Skillet. You get all the cheeseburger flavor you crave with comforting orzo, in one pan. Less dishes, fast prep, hearty enough for second helpings—win, win, and another win. If you love the vibe of the best one pan taco zucchini skillet recipe or need something as easy as chicken sausages zucchini tomatoes pasta one pot, you’re about to discover your new skillet soulmate. This one’s saved my sanity after work so many times, I should really put it on a t-shirt.
Ingredients & Substitutions
Here’s what you need, and hey, don’t stress if you’re missing something—there’s plenty of swap power here. I use lean ground beef, but ground turkey or chicken works too. Drops the richness a notch and still packs plenty of bite. Orzo is the star, obviously, but you could throw in small pasta shapes if you’re scraping the bottom of the pantry. Cheese? Cheddar’s my go-to, but pepper jack gives it a kick.
Canned tomatoes keep things saucy and no, I don’t bother draining them (why lose the flavor). Onion and garlic make a difference, but powder substitutes will do if you’re in a pinch. I’ve snuck in a handful of frozen peas, corn, or spinach—no one’s noticed. As for seasonings, salt, pepper, maybe a squirt of ketchup or mustard, weird as it sounds, brings everything together just like an actual cheeseburger.
What To Serve With Cheeseburger Orzo
Listen, this skillet meal will fill you up, but it never hurts to have a little something on the side. Here’s what I’ve tried (and, well, loved):
- Tossed green salad, because, you know, vitamins.
- Classic garlic bread for all the comfort food vibes.
- Crunchy dill pickles or sliced tomatoes—if you like a nod to burger toppings.
If you’re feeling wild, try tater tots straight from the oven for that diner experience. I mean, why not?
Can I Make This Dish Ahead Of Time?
Heck yes, you can—and you should if you want dinner on autopilot. I’ve made the One-Pot Cheeseburger Orzo Skillet one night, then just popped bowls in the microwave the next. It holds up perfectly. The only thing I’ll say is, if you want the cheese extra gooey, save a little to melt on top right before serving. It keeps in the fridge for up to four days. I’ve even frozen it in single servings, and after a quick warmup, it’s as good as fresh. This recipe’s not picky.
“I had half the ingredients and it still turned out better than takeout! This is now my emergency pantry recipe for sure.” — Sam R.
Storing & Reheating Cheeseburger Orzo
You got leftovers? Nice. Let them cool down and pop ’em into a container with a tight lid. For the fridge, you’re set for four days easy. Microwave to reheat—I add a quick splash of water or broth so the orzo stays creamy, not dry. Stir halfway through, and always check that it’s warmed through. Freezer-wise, this orzo’s a champ for up to two months. Thaw overnight (or who am I kidding, in the microwave works), and heat as usual. Still tastes like a five-star restaurant.
Related Recipes
If you like the cozy skillet vibe, there’s plenty more where this came from. You might get hooked on my keto hamburger and broccoli skillet recipe—low-carb, just as easy. Or try loaded bacon cheeseburger alfredo pasta recipe for another seriously cheesy pasta comfort fix. If smoky-flavor is your thing, don’t miss my one-pot smoky honey BBQ steak pasta. There’s seriously a skillet meal for every mood.
Common Questions
Q: Can I use a different pasta than orzo?
Yep. Small shapes like elbow macaroni or ditalini work great—just keep an eye on liquid and cooking time.
Q: Is this recipe kid-friendly?
Absolutely. Kids love anything “cheeseburger” related, and you can control any hidden veggies.
Q: Can I double the recipe?
For sure, just use a big enough pot and maybe a bit more cooking time.
Q: Is it spicy?
Not unless you make it that way—stick with cheddar, or add pepper jack if you want heat.
Q: Do I have to use beef?
No way. Turkey, chicken, plant-based crumbles—all of these slide right into this dish.
Dinner’s Never Been Easier (So Try It!)
Honestly, if dinner stress has you hiding from your own kitchen, this One-Pot Cheeseburger Orzo Skillet will rescue your weeknight. It’s fast, budget-friendly, and flexible for whatever’s in the fridge. Even better, barely any dishes. For another twist, check out this One Pot Cheesy Taco Orzo Skillet—yes, it used to be cheeseburger too, funny how things change! Got a craving for skillet suppers? See my recipe for the best one pan taco zucchini skillet or create a hearty dinner with chicken sausages zucchini tomatoes pasta one pot. Promise, your family (or just those leftovers in the fridge) will thank you.
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One-Pot Cheeseburger Orzo Skillet
A quick and comforting one-pot meal that combines the flavors of a cheeseburger with hearty orzo pasta.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb lean ground beef (or turkey/chicken)
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded (or pepper jack)
- Salt and pepper to taste
- Ketchup and mustard (optional)
- Frozen peas, corn, or spinach (optional)
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the diced tomatoes (with juice) and orzo pasta, and season with salt, pepper, and optional ketchup or mustard.
- Pour in sufficient water or broth to cover the orzo by about an inch. Bring to a boil.
- Reduce heat, cover, and simmer for about 10-12 minutes, or until the orzo is tender.
- Stir in shredded cheese until melted. Serve warm.
Notes
Leftovers can be stored in the fridge for up to four days or frozen for two months. Add a splash of water or broth when reheating to keep the orzo creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Flexible
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg