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Creamy Ground Beef Orzo Recipe | One Pot Tomato Dinner Idea

One-pot creamy ground beef orzo simmers in a tomato broth with aromatics, then finishes with cream and Parmesan for a cozy, weeknight-friendly dinner. It’s rich, comforting, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (85–90% lean)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • Pinch crushed red pepper flakes (optional)
  • 1 cup crushed tomatoes or tomato passata
  • 3 cups low-sodium beef broth, plus extra as needed
  • 1 1/2 cups orzo
  • 1/3 cup heavy cream (or half-and-half)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Chopped fresh parsley or basil, for garnish (optional)
  • 2 cups baby spinach (optional add-in)

Instructions
 

Instructions

  • Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  • Add the ground beef, break it up, and cook until browned with crispy edges, 5–7 minutes.
  • Season the beef with salt and pepper and spoon off excess fat, leaving about 1 tablespoon in the pan.
  • Add the diced onion with a pinch of salt and cook until translucent, 3–4 minutes.
  • Stir in the minced garlic and Italian seasoning and cook until fragrant, 30–60 seconds.
  • Stir in the tomato paste and cook, stirring, until darkened and caramelized, 1–2 minutes.
  • Add crushed red pepper flakes if using.
  • Pour in the crushed tomatoes and beef broth, scraping up any browned bits, and bring to a lively simmer.
  • Stir in the orzo, reduce heat to maintain a steady simmer, and cook uncovered, stirring often, until al dente and saucy, 10–12 minutes, adding splashes of broth or water if it thickens too quickly.
  • Stir in the heavy cream and Parmesan until smooth, then taste and adjust seasoning with salt and pepper.
  • If using spinach, fold it in until just wilted, about 30 seconds.
  • Turn off the heat and let the orzo rest for 2 minutes to thicken, then garnish with more Parmesan and herbs and serve hot.

Notes

For lean meats like turkey or chicken, add an extra teaspoon of olive oil. Water can replace broth; increase salt to taste and add extra Parmesan for depth. Stir often to prevent sticking and keep a steady simmer. Customize with mushrooms, bell pepper, olives, or sun-dried tomatoes. Reheats well with a splash of liquid; store up to 4 days refrigerated. Serves about 4.