Beef Taco Orzo
A one-pot meal filled with ground beef, black beans, and orzo pasta, with flavors of homemade taco seasonings.
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.
Notes
My DIY Taco Seasoning does not contain salt. If you use a store-bought packet, you will need to adjust the salt for your dish. My recipe is SO delicious here! If you use a store-bought packet that you’re used to, it will taste like all the other taco-flavored meals you make. My Taco Seasoning is unique and flavorful. No modified corn starch, no fillers. Just seasonings.
Refrigerate any leftovers in an airtight container in the refrigerator for up to 5 days.
You can freeze the Taco Orzo in an airtight container for up to 3 months. Label and date the container.
The amount of stock/broth will depend on the brand of orzo pasta you use. Barilla took about 3 cups of stock and about 13 minutes to cook. DeLallo brand took about 6 cups of stock and took around 20 minutes to cook. Big difference.
Nutrition chart is calculated with 80/20 ground beef, 3 cups of low sodium beef broth, 2 teaspoons of kosher salt, and ½ teaspoon black pepper. No toppings were included in the calculations.
Nutrition Facts
Beef Taco Orzo
Amount per Serving
Calories
123.3
% Daily Value*
Fat
28.62
g
44
%
Saturated Fat
11.02
g
69
%
Trans Fat
1.34
g
Polyunsaturated Fat
0.84
g
Monounsaturated Fat
10.86
g
Cholesterol
93.05
mg
31
%
Sodium
1153.37
mg
50
%
Potassium
656.68
mg
19
%
Carbohydrates
57.27
g
19
%
Fiber
13.62
g
57
%
Sugar
8.38
g
9
%
Protein
34.12
g
68
%
Vitamin C
28.28
mg
34
%
Calcium
187.73
mg
19
%
Iron
5.71
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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