Creamy Ground Beef Orzo Recipe

There's something incredibly comforting about a bowl of creamy ground beef orzo after a long day. Rich, savory, and loaded with flavor, this one-pot wonder brings together tender orzo pasta and seasoned ground beef in a luscious, cheesy sauce.

this Recipe

I first whipped this up on a chilly weeknight with just a handful of ingredients and zero plan. What came out of the pan was pure magic – a meal so satisfying and simple that it instantly became a family favorite. It’s quick, budget-friendly, and endlessly customizable – everything a weeknight dinner should be.

Let’s dive into why this Creamy Ground Beef Orzo needs a spot in your regular dinner rotation.

Why You'll Love This Creamy Ground Beef Orzo

Get ready to add this dish to your weekly meal lineup. Creamy Ground Beef Orzo checks every box: it’s hearty, comforting, and packed with flavor – all while being fuss-free and fast.

First and foremost, it’s a true one-pot meal. That means less cleanup, less stress, and more time to enjoy your evening. You cook everything – beef, pasta, and sauce – in one large skillet or Dutch oven.

Speed is another huge perk. From start to finish, you’ll have this on the table in under 30 minutes. It’s ideal for weeknights when you’re tired, hungry, and need something satisfying, stat.

Budget-conscious cooks will love it too. Using pantry staples like ground beef, broth, orzo, and cheese, this dish is affordable without sacrificing any richness or flavor.

And finally, it’s incredibly versatile. Swap the beef for ground turkey, mix in some spinach, or add a little heat with red pepper flakes – the options are endless. This dish works just as well for picky eaters as it does for adventurous ones.

Now, let’s take a look at what you’ll need to make it.

Ingredients Notes

This Creamy Ground Beef Orzo recipe relies on simple, everyday ingredients that come together to create a satisfying, cozy meal.

Ground beef forms the hearty base of this dish. I like using 85/15 for a balance of flavor and richness. You can drain the excess fat if needed, but it adds a deep, meaty flavor that gives this dish a homemade taste you can’t beat.

Orzo pasta is the star of the show. This rice-shaped pasta cooks quickly and soaks up all the savory juices and broth like a sponge. Its smooth texture is perfect for creamy sauces – think risotto vibes with half the work.

Beef broth serves as both the cooking liquid for the orzo and a major flavor booster. It enhances the meatiness of the dish and blends seamlessly with the creamy components. Low sodium is a good pick if you're watching salt levels.

Heavy cream and shredded cheese are what make this dish ultra-creamy. I usually go for sharp cheddar or a blend of mozzarella and parmesan for that stretchy, melty texture. The cream smooths everything out and gives the orzo its signature luxurious finish.

Aromatics like garlic and onion add layers of flavor. Sautéing them before adding the meat deepens the flavor and gives the whole dish a mouthwatering aroma.

You’ll also need a large skillet or sauté pan with a lid. Since orzo cooks directly in the broth, you'll want something that holds moisture and distributes heat evenly.

How To Make This Creamy Ground Beef Orzo

Making this dish is wonderfully straightforward. Here’s how it all comes together in a few easy steps.

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your ground beef, breaking it up as it browns. You want it fully cooked and nicely caramelized, which takes about 6–8 minutes. Drain any excess fat if desired.

Next, stir in diced onion and minced garlic. Cook for about 3–4 minutes, until the onions are translucent and fragrant. This base adds a sweet, savory punch to the final dish.

Now it’s time for the orzo. Pour it directly into the skillet with the beef and aromatics. Stir to coat the pasta in the beefy goodness, then add the beef broth. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.

Once the orzo is cooked, stir in the heavy cream and shredded cheese. The sauce should thicken almost instantly and turn beautifully creamy. If it looks a little thick, you can add a splash of extra broth or milk to loosen it up.

Finish with a pinch of salt, black pepper, and optional herbs like parsley or thyme. Taste and adjust as needed.

From start to finish, you’re looking at about 25–30 minutes. The final result? Creamy, dreamy comfort in a bowl.

Storage Options

This dish stores like a dream, making it great for leftovers and meal prep.

If you have leftovers, transfer them to an airtight container and refrigerate. It’ll stay fresh for up to 4 days. Since the orzo continues to absorb liquid, you might notice the sauce thickens in the fridge – just add a splash of milk or broth when reheating.

For longer storage, this recipe also freezes well. Let it cool completely, then pack it into freezer-safe containers. It’ll last for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.

To reheat, warm it gently over low heat, adding liquid as needed to restore its original creamy consistency. Microwave reheating works too – just stir halfway through to ensure even warming.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily switch things up to match what you have on hand or your family’s taste preferences.

Try using ground turkey or chicken instead of beef for a leaner version. The flavor is slightly lighter, but still totally satisfying.

For extra veggies, toss in a few handfuls of baby spinach, chopped kale, or frozen peas during the last few minutes of cooking. They'll wilt perfectly into the creamy sauce and add color and nutrition.

Want a little kick? Stir in red pepper flakes or smoked paprika with the onions and garlic for a spicy, smoky twist.

If you're dairy-free, you can use plant-based cream and cheese alternatives. It won’t be quite as rich, but it’s still totally delicious.

Orzo not your thing? Sub in small pasta shapes like ditalini or couscous, adjusting cook times as needed. Just make sure the pasta fully cooks in the broth for that one-pot magic.

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