Name: Ground Beef Healthy Recipes - Easy Orzo Skillet for Busy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb lean ground beef; 1 cup uncooked orzo pasta; 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes, undrained; 2 cups low-sodium beef broth; 1 tsp dried oregano; 1/2 tsp paprika; Salt and black pepper to taste; 1/4 cup grated Parmesan cheese; Fresh parsley, chopped (optional for garnish)

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When dinner feels like a race against the clock, this ground beef orzo skillet is the shortcut I always take. It’s got the kind of flavor that makes you think it simmered all day—when really, we pulled it together in under 30 minutes. The orzo soaks up all the beefy goodness, and the mix of seasonings? Just the right touch to make everyone go back for seconds. I like this one because there’s barely any cleanup, which let’s be honest, matters more than we admit. It’s a weeknight hero, something I can throw together while half-listening to a podcast or pretending I’m not ignoring the laundry. Plus, the leftovers (if there are any) make lunch the next day a little less boring. If you’re looking for ground beef healthy recipes that check all the boxes—quick, filling, flavorful, and family-approved—this one delivers. It’s my go-to whenever someone asks for recipes for ground beef or just wants to make something hearty without spending their whole night in the kitchen. Believe me, you’ll be glad to have this on your list of ground beef recipes.

1) Key Takeaways
2) Easy Ground Beef Orzo Skillet Recipe
3) Ingredients for Ground Beef Orzo Skillet
4) How to Make Ground Beef Orzo Skillet
5) Tips for Making Ground Beef Orzo Skillet
6) Making Ground Beef Orzo Skillet Ahead of Time
7) Storing Leftover Ground Beef Orzo Skillet
8) Try these Main Course Recipes next!
9) Ground Beef Orzo Skillet
10) Nutrition

1) Key Takeaways

Uses basic pantry staples with one-pan cleanup
Combines hearty orzo and lean beef for balanced flavor
Perfect for weeknight dinners with minimal prep
Easy to store and reheat for meal planning

2) Easy Ground Beef Orzo Skillet Recipe

If you’ve got a pound of ground beef and no idea what to do with it, this ground beef orzo skillet steps in with zero attitude. It’s my kind of ground beef healthy recipe — the kind that lets you skip measuring three kinds of herbs or rummaging for that jar of sauce you swore you bought last week.

This dish is full of flavor, but still leans light thanks to the beef and the broth. The orzo softens up in the juices, kind of like it’s been bathing all day, which sounds weird until you take that first bite and think, yep, this is comfort food without the weight.

When I’m tight on time (read: always), this meal saves me. It’s one of those recipes for ground beef I keep on rotation because it keeps everyone happy. No complaints at the table? That’s the dream. Plus, cleanup’s a breeze. One skillet. Done.

3) Ingredients for Ground Beef Orzo Skillet

Ground Beef: Use one pound of lean ground beef for the best balance between flavor and fat. If there’s extra grease, drain a bit, but keep enough to give the orzo a head start in the flavor department.

Orzo Pasta: This short-cut pasta cooks fast and drinks up the broth like a sponge. It’s small, but mighty in texture, and makes every bite feel loaded without being heavy.

Olive Oil: A single tablespoon starts everything off right. Use it to soften the onion before the beef hits the pan. It adds that glossy finish we love without making it greasy.

Onion: Go with a small one, diced fine. It should melt right into the dish. You’re not making French onion soup here, just adding a sweet base note to all the savory action.

Garlic: Two cloves, minced, are enough to wake everything up. Add it after the onion so it doesn’t burn and turn bitter. Burnt garlic’s a mood killer.

Diced Tomatoes: One 14.5-ounce can, juice and all. It gives the orzo something juicy to work with. You’ll get that tangy tomato flavor without needing a full-on sauce.

Beef Broth: Two cups. Go low-sodium if you like to control the salt. This keeps everything simmering and gives the orzo all that rich, meaty goodness.

Oregano and Paprika: These two dry spices build flavor quickly. The oregano brings earthiness. The paprika? A little smoke without the fire.

Salt and Black Pepper: You don’t need much, just enough to wake up the beef. Taste as you go so you don’t overshoot it.

Parmesan Cheese: Just a quarter cup to stir in at the end. It thickens the whole thing and adds a salty, cheesy finish that clings to the orzo.

Fresh Parsley: Optional, but if you’ve got it, toss some on top. It adds a fresh contrast that makes the dish look less like it came from a weeknight panic session.

4) How to Make Ground Beef Orzo Skillet

Step 1: Heat the olive oil in a wide skillet over medium heat. Add the diced onion and let it cook until soft and clear. Don’t rush this—soft onions make everything better.

Step 2: Stir in the garlic and cook it just until you smell it. That’s your cue. If it starts browning, pull back on the heat.

Step 3: Add the ground beef and use a spatula to break it into smaller chunks. Let it brown evenly. No one wants weird gray bits.

Step 4: Add in the uncooked orzo, diced tomatoes, broth, oregano, paprika, salt, and pepper. Give it all a stir to make sure nothing sticks to the bottom.

Step 5: Bring it to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for about 12 to 15 minutes. Stir a few times while it cooks so the orzo doesn’t settle or stick.

Step 6: Once the orzo is tender and most of the liquid’s absorbed, take the skillet off the heat. Stir in the Parmesan until melted and creamy.

Step 7: Sprinkle chopped parsley over the top if you’ve got it. Serve warm. Maybe with some crusty bread. You deserve it.

5) Tips for Making Ground Beef Orzo Skillet

Pick a skillet with a lid and high sides. Orzo expands fast, and no one wants broth bubbling onto the stove. Trust me on this.

If you want to bulk it up, stir in a handful of spinach right before serving. It wilts instantly and adds some green to balance the carbs and beef.

Want it spicier? A dash of crushed red pepper flakes in with the paprika does the trick. Or swap half the beef with spicy sausage. Just don’t blame me if it disappears in five minutes flat.

6) Making Ground Beef Orzo Skillet Ahead of Time

This dish holds up well if you prep it early. I’ve made it at noon and reheated it for dinner and no one guessed. The orzo does soak up the broth as it sits, though, so splash in a little extra when you warm it back up.

Store it right in the skillet if it fits in your fridge, or transfer to a container with a tight lid. It’ll keep for about four days without losing flavor.

Don’t add the Parmesan until you reheat if you want it extra smooth. That way, it melts fresh and doesn’t clump.

7) Storing Leftover Ground Beef Orzo Skillet

Scoop leftovers into airtight containers and stash them in the fridge. It’ll stay good for up to four days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if it’s looking dry.

This also freezes well. I’ve portioned it into freezer bags, flattened them for fast defrosting, and popped them into a pan straight from the freezer. Give it a little stir love and it comes back to life.

Don’t forget to label. One too many mystery bags has taught me that lesson the hard way.

8) Try these Main Course Recipes next!

9) Ground Beef Orzo Skillet