Ground beef orzo with tomato cream sauce is the kind of weeknight dinner that feels way fancier than the effort you put into it. Rich, creamy, and loaded with savory ground beef, this one-pot meal comes together in about 30 minutes.
I mean, who doesn’t love a dish where pasta, meat, and a luscious sauce all cook together in one pan?
The orzo soaks up all that tomatoey, creamy goodness as it cooks, and the ground beef adds just the right amount of hearty, meaty flavor.
Trust me, once you try this combo, it’ll become a regular in your dinner rotation.
Why You’ll Love This Ground Beef Orzo
This dish is the perfect example of comfort food that doesn’t require hours in the kitchen.
The tomato cream sauce is incredibly rich and velvety. It clings to every little piece of orzo, making each bite taste amazing.
And since everything cooks in one pot, cleanup is a breeze. That’s a win in my book!
Plus, it’s a crowd-pleaser that kids and adults alike will devour.
Ingredients You’ll Need
Here’s a quick rundown of what goes into this mouthwatering dish:
Ground beef — Use 80/20 for the best flavor. The fat renders out and adds so much richness to the sauce.
Orzo pasta — This tiny rice-shaped pasta is the star here. It cooks right in the sauce and absorbs all those incredible flavors.
Crushed tomatoes — The base of the sauce. They break down into a thick, saucy consistency that’s just phenomenal.
Heavy cream — This is what takes the sauce from good to absolutely drool-worthy. It adds that silky, creamy texture.
Onion and garlic — The aromatic foundation that makes everything taste better.
Italian seasoning — A super easy way to add tons of herb flavor without measuring out five different spices.
Parmesan cheese — Stirred in at the end for a salty, nutty finish. So good!
Chicken broth — Helps cook the orzo and adds another layer of savory depth.
How to Make Ground Beef Orzo
This recipe is so incredibly simple. Here’s the gist of it:
Start by browning the ground beef in a large skillet or Dutch oven. Break it up into small crumbles as it cooks, then remove and set aside.
In the same pan, sauté the onion and garlic until fragrant. Add the crushed tomatoes, chicken broth, and Italian seasoning.
Stir in the orzo, bring everything to a simmer, and let it cook for about 10-12 minutes until the pasta is tender and has soaked up most of the liquid.
Stir in the heavy cream and parmesan, add the beef back in, and you’re done!
Garnish with fresh parsley and extra parmesan. Yum!
Tips for the Best Results
Don’t skip browning the beef properly. You want a nice sear on it for the best flavor. No stirring it every two seconds!
Stir the orzo occasionally while it simmers so it doesn’t stick to the bottom of the pan.
If the sauce gets too thick before the orzo is done, just add a splash more broth. Easy fix.
Let it rest for a couple of minutes after cooking. The sauce will thicken up to the perfect consistency.
What to Serve With It
This ground beef orzo is pretty much a complete meal on its own, but if you want to round things out, here are some ideas.
A simple green salad with a light vinaigrette pairs perfectly with the richness of the sauce.
Crusty garlic bread is a must for soaking up any extra sauce. You’ll want every last drop, I promise.
Roasted broccoli or steamed green beans are great veggie sides that won’t compete with the main event.
Storage and Reheating
Leftovers keep well in the fridge for up to 3-4 days in an airtight container.
To reheat, add a splash of broth or water and warm it up on the stove over medium-low heat. The orzo soaks up liquid as it sits, so that extra splash makes all the difference.
You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Ground Beef Orzo With Tomato Cream Sauce
Ingredients
- 1 lb ground beef 80/20
- 1 cup orzo pasta
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley chopped, for garnish
Instructions
- Brown the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned (about 5-6 minutes). Remove with a slotted spoon and set aside. Drain most of the fat, leaving about 1 tablespoon in the pan.
- Sauté the aromatics: Add the diced onion to the pan and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add liquids and orzo: Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, salt, and pepper. Add the orzo pasta and stir to combine.
- Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Finish the sauce: Stir in the heavy cream and grated parmesan cheese. Add the cooked ground beef back to the pan. Stir everything together and cook for another 1-2 minutes until heated through and creamy.
- Serve: Remove from heat and let sit for 2-3 minutes (the sauce will thicken as it rests). Garnish with fresh parsley and extra parmesan. Serve immediately.
Notes
Final Thoughts
This ground beef orzo with tomato cream sauce is hands down one of the easiest and most satisfying dinners you can make.
It’s creamy, beefy, and totally hits the spot on busy weeknights. Give it a try and let me know what you think!
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