My ground beef orzo skillet is the kind of one-pan dinner that feels elevated yet totally doable on busy weeknights. The orzo cooks right in the pan with savory ground beef and a light tomato-cream sauce, soaking up all the flavor as it goes, so there’s no boiling, draining, or babysitting needed.

A skillet filled with tomato-based orzo pasta, topped with grated cheese and garnished with parsley, with a wooden spoon resting inside. Bowls of herbs and cheese sit nearby.

5 star review

“So simple but so tasty. I highly recommend including the spinach. We loved this one just as written.”

– Christine
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The Best Ground Beef and Orzo for a Weeknight Dinner

Well, well, well, let me just tell you how shockingly elevated yet wildly simple my ground beef and orzo is! The orzo cooks all in one pot with the savory beef and a light tomato-cream sauce that all adds up to a dinner that just works. I love that the orzo cooks right in the pan with the beef and broth, soaking up flavor instead of getting boiled and drained. 

It’s cozy, filling, and perfect for nights when you want something dependable and satisfying. I created this beef & orzo recipe because I wanted the comfort of a pasta dinner without boiling a separate pot or babysitting a sauce, and the texture ends up pretty perfect. The orzo cooks right in the sauce, so it turns tender and creamy without needing a ton of heavy add-ins (similar to my top-rated baked chicken orzo). A little half-and-half and Parmesan at the end is enough to round everything out without feeling super heavy.

If I have spinach, I stir it in while the pan’s still warm for a little extra veg and pop of green. This is one of those anytime meals I lean on when I don’t want to think too hard, but I still want something that feels elevated. Cold night, busy week, random Tuesday where everyone’s hungry fast. I hope you love it! And if you love easy ground beef dinners, my ground beef and potatoes is another simple one-pot option.

Ingredients for a recipe arranged on a white surface, including ground beef, orzo, spinach, onion, garlic, tomato sauce, broth, seasonings, oil, grated cheese, salt, and pepper.
I chose simple + savory ingredients that all cook together in one pan for this easy weeknight dinner!

Welcome to My Kitchen – Let’s Make Beef and Orzo!

Jump to Recipe Instructions
Chopped onions being sautéed in a black skillet on a stove, stirred with a wooden spatula.
Cook the onions just until they soften.
Ground beef and chopped onions are being cooked in a black skillet on a stovetop, with a wooden spoon stirring the mixture.
Add the ground beef & cook until browned.
A hand stirs ground beef, chopped onions, herbs, and butter in a black skillet on a stovetop with a wooden spoon.
Stir in Italian seasoning & garlic.
A hand pours broth from a measuring cup into a skillet containing ground meat, dry orzo, and tomato sauce on a stovetop.
Add the orzo, tomato sauce & broth.
A hand stirs a pot of orzo pasta in tomato sauce with a wooden spatula on a stovetop.
Simmer until that orzo is nice & tender.
A hand pours cream into a pan of tomato sauce with fresh spinach and grated cheese on a stove.
Stir in half-and-half, parmesan, & spinach.
A hand stirs a skillet of cooked orzo pasta with spinach, tomato sauce, and cheese on a stovetop.
Let sit a few minutes to thicken.
A black pot of tomato-based orzo pasta mixed with spinach, topped with grated cheese and parsley, with a wooden spoon resting inside.
Plate it up a little fancy with more parmesan!

Testing Notes from My Kitchen to Yours

  • When I tested this, I learned quickly that stirring the orzo every minute or so really matters. If you walk away too long, it’ll stick to the bottom and steal that creamy texture you want.
  • I’ve tried both lean and higher-fat ground beef here, and lean is my preference. You get all the flavor without having to drain grease, which keeps the sauce smooth instead of oily.
  • When I tested different liquids, beef broth gave it more depth than water or chicken broth. It keeps the dish savory and balanced against the tomato sauce.
A white bowl filled with creamy tomato-based orzo, topped with grated cheese and chopped parsley, with a fork resting on the side.
A skillet filled with tomato-based orzo pasta, topped with grated cheese and parsley, with a wooden spoon resting inside.
5 stars (3 ratings)

Creamy Ground Beef Orzo (One-Pot Dinner)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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Ingredients

  • 2 teaspoons olive oil, divided
  • 1 small yellow onion, finely chopped
  • 1 teaspoon kosher salt, divided
  • 1 pound lean ground beef
  • 1 teaspoon no-salt added Italian seasoning
  • 2 cloves garlic, minced
  • 1 cup dry orzo
  • 1 (15-ounce) can tomato sauce
  • 2 cups low-sodium beef broth

To Add at the End

  • ¼ cup half-and-half
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • 2 cups roughly chopped baby spinach (optional)

Equipment

Instructions 

  • Cook Onion & Beef: Heat 1 teaspoon of the olive oil in a large, deep skillet or Dutch oven (recommended) over medium heat. Add the onion, sprinkle with ¼ teaspoon of the salt, and cook until just starting to soften, about 3 minutes.
  • Add 1 teaspoon of olive oil along with the ground beef and ½ teaspoon of salt. Cook, breaking up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
  • Add Seasoning: Stir in the Italian seasoning and garlic. Cook for 1 minute, stirring constantly.
  • Add Orzo & Liquids: Add orzo, tomato sauce, and beef broth. Stir well, scraping up any bits from the bottom of the pan.
  • Simmer Until Tender: Bring to a low boil, then reduce heat and simmer uncovered for 10-15 minutes, stirring frequently to avoid the orzo sticking to the bottom of the pan, until orzo is tender and most of the liquid is absorbed.
  • Finish: Turn off the heat, then stir in half-and-half, Parmesan, remaining ¼ teaspoon of salt, and black pepper. Let sit for 2-3 minutes to thicken. Add spinach now if using, and stir until wilted. Serve with additional Parmesan and black pepper if that’s your thing.

Notes

  • Tip: I’ve tried adding all the dairy at once, and it split. Stirring in the half-and-half and Parmesan off the heat keeps everything silky and cohesive.
Course: dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 416kcal, Carbohydrates: 39g, Protein: 37g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 81mg, Sodium: 838mg, Potassium: 1197mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1995IU, Vitamin C: 14mg, Calcium: 181mg, Iron: 5mg
Nutrition disclaimer
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