Ingredients
Scale
- 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