One-Pot Cheeseburger Orzo
This one-pot cheeseburger orzo is creamy, cheesy, and packed with flavor. Ready in 30 minutes! It’s a family-friendly weeknight dinner that’s comforting and irresistible.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 1 tablespoon olive oil for sautéing your onions and beef
- 1 onion diced and ready to soften up
- 2 cloves garlic minced for that garlicky kick
- 1 tablespoon tomato paste to give some richness and tang
- 1 teaspoon coarsely ground black pepper adds a little heat
- 1 teaspoon smoked paprika brings a nice smoky flavor
- 2 ½ cups beef broth for the broth depth
- 1.5 pounds lean ground beef the star protein here
- 4 tablespoon ketchup for that classic cheeseburger sweetness
- 2 tablespoon yellow mustard adds a little zip to the dish
- 1 ½ cups orzo to soak up all the flavors
- 2 tablespoon chopped parsley for some fresh color and brightness
- 1 ½ cups shredded cheddar cheese to melt in at the end
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. You wanna get it hot enough so the onions sizzle but don’t burn.
- Add your diced onion and let it cook for 3-5 minutes until they soften up nice and translucent.
- Stir in the minced garlic and cook it for just about 1 minute till it smells real fragrant.
- Time to add the ground beef. Break it apart and cook it till it turns brown and there ain’t no pink left. About 5-7 minutes works well.
- Mix in the tomato paste, black pepper, and smoked paprika. Stir to coat everything and get those spices wake up.
- Pour in 2 ½ cups beef broth, bring it all to a boil right in that skillet.
- Stir in the orzo, then reduce heat to a simmer so it can cook for 10-12 minutes or until the orzo gets that tender pull.
- Once the orzo’s done, mix in 4 tablespoon ketchup and 2 tablespoon mustard, then toss in the shredded cheddar cheese. Let it melt in and finish with a sprinkle of parsley.
Notes
For quick lunch fixes, pack it in reusable containers so you can just grab, warm, and enjoy.