Description
This delicious One-Pot Cheeseburger Orzo Skillet combines all the flavors of a classic cheeseburger with tender orzo pasta in a quick and easy weeknight meal. Ground beef is cooked with onions and garlic, then simmered with orzo, tomatoes, ketchup, mustard, and beef broth until perfectly tender. Finished with melted cheddar cheese and optional pickles or herbs, this skillet meal is both hearty and satisfying with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup chopped pickles (optional)
- Chopped parsley or green onions for garnish (optional)
Pantry Items
- 1 tablespoon olive oil
- 1 cup dry orzo pasta
- 1 can (14.5 oz) diced tomatoes with juice
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion and minced garlic to the skillet and cook for about 3 minutes until softened and fragrant.
- Add Orzo and Liquids: Stir in the dry orzo pasta, diced tomatoes with their juice, ketchup, yellow mustard, and beef broth. Mix well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low and cover. Let simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish with Cheese: Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle chopped pickles or fresh herbs like parsley or green onions on top if desired. Serve hot.
Notes
- For a leaner option, substitute ground turkey or chicken for the beef.
- Add a handful of spinach or peas at the end of cooking for extra greens.
- Leftovers reheat well and make a great next-day meal.
