Beef Taco Orzo
My daughter wanted me to teach her an orzo recipe she had found on Instagram, and as I looked over the ingredients and instructions, it was apparent this recipe can serve as a base to many dinner creations. Thus, what follows is the first recipe imagined, written, tried, and posted. I hope there are more to come…
Ground beef not your favorite? Other meat options are ground chicken or turkey; ground chorizo or a mix of beef and chorizo; chopped steak or chicken. If you change things up, let me know in the comments. I’d love to hear what you’ve done!
You can use a store-bought packet of taco seasoning, but I have given you a link to my DIY Taco Seasoning that I think is pretty awesome. Making my recipe will give you quite a bit more than what’s in a 1-ounce packet, too. In my recipe, there is no starch, no salt (so you can control the amount), and no added “natural flavor” (does anybody really know what that actually is?). Give it a try! The recipe makes enough for at least two of the Orzo recipes below.
Since you are not cooking orzo pasta in lots of water as you usually would cook spaghetti noodles, you do need to stir the mixture often. It will keep the orzo from sticking to the bottom of the pan and keep the liquid moving around the small pastas. A nonstick pan/skillet will have less sticking, but either pan you use, continue to stir to keep as little stuck to the bottom as possible. Be sure to use a nonstick-safe utensil (spoon, spatula, etc.) so you do not scratch the nonstick coating of your pan/skillet.
Want to add more veggies? Add diced zucchini or squash to the onions and bell peppers, sautéing together. You will need to add more stock if you add more vegetables.
A dear friend of mine tried the recipe while it was still in my draft phase. She added corn which is a great idea! It adds flavor and color!
Love this dish? Let me know in the comments!
Enjoy!
Beef Taco Orzo
Ingredients
- 1 1/2 pounds ground beef
- 1/2 tablespoon neutral oil (avocado, vegetable, etc.)
- 1/2 cup onion, small-dice
- 1 bell pepper, seeded, small-dice
- 2 teaspoons garlic, minced
- 3 tablespoons my DIY Taco Seasoning Recipe, see Notes, or a 1-oz. store-bought packet
- 3 tablespoons tomato paste
- 1 10-ounce can tomatoes in diced green chiles, such as Rotel, undrained
- 1 1/2 cups orzo pasta
- 3 - 3 1/2 cups beef stock, or vegetable stock, lower-sodium, see Notes
- 1 15-ounce can black beans or pinto beans, drained and rinsed
- 1 cup frozen corn kernels, optional
- Salt, to taste
- Freshly-cracked black pepper, to taste
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup ripe, black olives sliced
- 1/4 cup cilantro, chopped
Other toppings:
- Crema/sour cream
- Queso
- Tortilla chips
- Pico de gallo
- Green Spanish olives, sliced
- Shredded lettuce
- Crumbled cotija cheese
Instructions
- In a shallow skillet over medium heat, brown the ground beef until all the fat is rendered and no pink remains. Drain well. Set aside.
- In the same skillet, add the oil. Once hot, add the onion and bell pepper. Sauté until beginning to soften. Add the garlic and stir for about 30 seconds. It should begin to smell very fragrant.
- Lower the heat to medium-low, add the taco seasoning and tomato paste. Stir until the tomato paste begins to darken, approximately 2 to 5 minutes, depending on your heat source.
- Add the canned tomatoes, pasta, and beef stock. Bring the mixture up to a boil. Lower the heat to a simmer. Taste the broth and see if you need to add any seasonings. It will be hot, so be careful. This liquid needs to be very flavorful because the orzo will be absorbing it.
- Cook the orzo, stirring often, until al dente, approximately 10 to 12 minutes. If you notice the pasta is not done cooking, and the mixture is too dry, add more stock, about a quarter cup at a time. Continue to stir often until the pasta is finished cooking. (Please, see Notes below for cooking times in relation to brands of pasta.)
- Add the drained ground beef, beans, and corn (if using) to the orzo, stirring to thoroughly combine.
- Taste the mixture and adjust any seasoning as needed.
- Serve in individual bowls, topped with desired toppings.
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