One Pot Cheesy Taco Orzo
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
456 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
One Pot Cheesy Taco Orzo
Description
This One Pot Cheesy Taco Orzo starts with browning ground beef and sautéing onion, garlic, and red bell pepper in a large skillet. Dry orzo is added along with taco skillet sauce, chicken broth, salt, pepper, and hot sauce, then simmered until the liquid is mostly absorbed and the orzo is tender. Cheese is stirred in at the end to create a creamy consistency.
The combination of taco sauce and hot sauce delivers a mildly spicy and tangy flavor profile that complements the rich beef and melted cheese. The one-pot method simplifies the cooking and cleanup process.
Toppings such as chopped tomatoes, olives, green onions, and fresh cilantro provide fresh brightness and texture contrast. This dish can be served on its own as a filling dinner or alongside simple sides.
The recipe accommodates substitutions like ground turkey or chicken, different taco or enchilada sauces, and small pasta types similar to orzo. Leftovers refrigerate well for several days and can be frozen for 1 to 2 months.
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 cups orzo uncooked
- 2 cups taco skillet sauce
- 2½ cups chicken broth low sodium
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon hot sauce such as Sriracha
- 1 cup cheese shredded, I used a blend of Mozzarella and Cheddar
Toppings (optional)
- tomato chopped
- olive chopped
- green onions chopped
- cilantro chopped, fresh
Instructions
- Saute the meat and veggies: Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along. Add the chopped onion and garlic to the skillet and let it cook for about a minute, then add the chopped bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the pepper is tender.
- Incorporate the orzo: Add the dry orzo to the skillet and turn the heat down to medium low. Stir in the taco skillet sauce and the chicken broth, season with salt and pepper then add the hot sauce. Cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
- Finish the dish: Stir in the cheese and remove from heat. Alternatively you can top it with cheese, and cover the skillet with a lid until the cheese melts. Top with tomatoes, olives, green onions and fresh cilantro before serving.
Notes
- If taco skillet sauce is unavailable, use regular taco or enchilada sauce as a substitute.
- Ground turkey or chicken can replace beef with similar results.
- Small pastas such as shells or farfalle work well if orzo is not available; adjust cooking time accordingly.
- When using rice instead of orzo, adjust chicken broth amount and cooking time to match rice instructions.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze for 1 to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 1146mg | 48% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 30mg | 33% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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