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One-Pan 30-Minute Cheesy Beef Orzo Skillet
My One-Pan Cheesy Beef Orzo Skillet is creamy, comforting, and exactly what I want when dinner needs to be easy. It has all the cozy flavors of homemade Hamburger Helper, but made from scratch and on the table in 30 minutes.
This is one of those dinners I make on busy sports nights when everyone is hungry and I don’t have time for a pile of dishes. The kids actually eat it, everything cooks in one pan, and the leftovers—if there are any—are just as good the next day.
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Equipment
- 1 Large, deep pan with sides
Ingredients
- 1 lb ground beef
- 1 white or yellow onion grated
- 2 garlic cloves grated
- 1 tsp kosher salt plus more to taste
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes omit for no spice
- 1 tbsp tomato paste
- 1 cup uncooked orzo
- 1 cup tomato sauce
- 2 cups chicken broth beef or vegetable also work, plus more as needed
- 1 cup heavy cream
- 1 rind of parmesan cheese optional
- 2 handfuls of spinach chopped
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
- 1 tbsp butter
- 6 fresh basil leaves, chopped
Instructions
- Brown the beef. Heat a large, deep skillet over medium-high heat. Add the ground beef and grated onion with a sprinkle of salt. Cook for 6–8 minutes, breaking up the meat, until browned and cooked through. Drain any excess grease.
- Add the flavor. Reduce the heat to medium. Stir in the garlic, salt, Italian seasoning, onion powder, garlic powder, black pepper, and red pepper flakes. Add the tomato paste and cook, stirring, for 1 minute.
- Add the orzo and liquids. Stir in the uncooked orzo, tomato sauce, broth, and heavy cream, and the rind of parmesan (if using). Bring to a gentle simmer.
- Simmer until tender. Reduce the heat to medium-low, cover, and cook for 10–12 minutes, until the orzo is tender. Stir frequently, scraping the bottom to prevent sticking. Add a splash of broth as needed to keep the mixture saucy.
- Stir in the spinach. Add the spinach and cook for 1–2 minutes, until wilted.
- Make it creamy and serve. Remove from the heat. Stir in the mozzarella, Parmesan, and butter until melted, then add the basil. Taste and adjust the salt as needed. If the sauce is too thick, stir in a little more broth. Serve warm.
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. It’s so easy and my family loves it. I hope yours does, too!
Tips for Making This Recipe
- Stir the orzo often. Orzo can easily stick to the bottom of the pan, so give it a good stir every few minutes as it cooks.
- Make it your own. Swap the ground beef for ground turkey or chicken. Store leftovers in an airtight container for up to 3 days, adding a splash of broth or milk when reheating.
- Don’t overcook the orzo. Remove the skillet from the heat when the orzo is just tender—the pasta will continue soaking up the sauce as it sits.
Frequently Asked Questions
Can I use a different type of ground meat?
Can I make this ahead of time?
Can I add vegetables?
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It’s absolutely delicious and my kids ate it up! I hope your family loves it, too!