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Craving something cozy and fast? Try Ground Beef Orzo with Tomato Cream Sauce. It’s a one-pan meal that’s creamy, mouthwatering, and comes together in half an hour. You’ll mix up tender little pasta, beef, and a dreamy tomato sauce—great for any night you’re in a rush and want everyone at the table happy.
Why You’ll Crave This One
It’s all about easy cleanup. You only need one pot, so dishes don’t pile up. Beef, orzo, and creamy tomato come together for a comforting meal. Even picky eaters love it. If you want a chill dinner with zero fuss, this is it.
Ground Beef Orzo Ingredient List
- Parmesan Cheese: Grate it yourself to bump up the flavor.
- Heavy Cream: Makes the sauce smooth and extra tasty.
- Spinach: Toss it in for a pop of color and freshness.
- Orzo: Little rice-shaped pasta that cooks in a snap.
- Worcestershire Sauce: Gives a boost of savory goodness.
- Red Pepper Flakes: Adds a little kick. Skip if you don’t want heat.
- Beef Broth: Makes everything rich and deep in taste.
- Onion and Garlic: Chop and cook these first for lots of flavor.
- Italian Seasoning: A simple herbal blend to round things out.
- Canned Tomato Sauce: The creamy tomato goodness everyone loves.
- Ground Beef: Aim for lean so things don’t get greasy.
Simple Steps to Make It
- Serve:
- Spoon into bowls, sprinkle more Parmesan up top, and eat while hot.
- Add Cheese and Spinach:
- Mix in the shredded Parmesan and spinach leaves, put the lid on for a couple of minutes until it thickens. Taste and adjust salt and pepper.
- Prepare Sauce:
- Pour in tomato sauce, beef broth, a splash of cream, and Worcestershire. Let everything bubble gently till the orzo softens and sauce thickens up.
- Cook Ground Beef:
- Turn the stove to medium-high, brown your beef first. Toss in chopped onion and garlic, then Italian seasoning, orzo, and pepper flakes. Stir and cook for a good minute.
How to Nail It Every Time
Watch the sauce as it cooks. If the orzo seems dry, splash in a bit more broth. Grate Parmesan right before using—for taste that pops. Set the pan aside for a few before serving so the sauce gets nice and thick.
Swaps and Extras
If you want it lighter, use half-and-half, but stir gently to keep it from splitting. Dodge the red pepper if you’re not into spicy. Toss in some zucchini or mushrooms to pack in more veggies. Not feeling beef? Sub with ground chicken or turkey without a problem.
What Goes Well On the Side
Keep it simple with crispy garlic bread or warm steamed broccoli. A fresh side salad—think balsamic or honey mustard dressing—works perfectly. The lighter sides balance out all the creamy goodness.
How to Store Leftovers
Leftovers go straight in a sealed container in your fridge for up to four days. Warm up on the stove, adding a bit more cream to bring the sauce back. Don’t freeze—it messes with the pasta’s texture. Makes an easy meal the next day!
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Frequently Asked Questions
- → Why's my sauce not thickening?
Sometimes orzo needs more time to absorb the liquid. Cover the pot and let it rest for a few minutes off the heat. Make sure you're simmering gently and not letting it boil too hard.
- → Is another pasta okay to use?
Tiny pasta like ditalini or small shells could work too. But keep in mind, you'll need to tweak the liquid and cooking time to get the right balance.
- → What can I replace heavy cream with?
If you want it lighter, substitute with half-and-half. You can also try milk mixed with a bit of butter for richness, though the sauce might be slightly thinner. Skip non-dairy options—too much risk of splitting.
- → Can I prepare this meal ahead?
It tastes best fresh since the orzo will absorb more liquid as it sits. If you're reheating leftovers, add a little broth or cream to bring back the creamy texture, and warm it gently to keep the sauce smooth.
- → How do I sneak more veggies in?
You could throw in chopped bell peppers, diced zucchini, or some peas. If you'd like, add mushrooms along with the onions. Just watch the pot's space to keep cooking even and creamy.
- → Which ground beef works best?
Opt for lean ground beef (85–90% lean). It gives just the right flavor without too much grease. If you're using fattier beef, drain any extra grease so it doesn't overwhelm the dish.