One Pot Cheesy Taco Orzo
This One Pot Cheesy Taco Orzo is super cheesy and delicious! One pot of quick and feel-good comfort food, ready in just 30 minutes. This Cheesy Taco Orzo is topped with lots of cheese, and your favorite taco toppings. Enjoy a big bowl of cheesy gooey goodness!
Servings: 6
Calories: 456kcal
Equipment
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 cups orzo uncooked
- 2 cups taco skillet sauce
- 2½ cups chicken broth low sodium
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon hot sauce such as Sriracha
- 1 cup cheese shredded, I used a blend of Mozzarella and Cheddar
Toppings (optional)
- tomatoes chopped
- olives chopped
- green onions chopped
- fresh cilantro chopped
Instructions
- Saute the meat and veggies: Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along. Add the chopped onion and garlic to the skillet and let it cook for about a minute, then add the chopped bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the pepper is tender.
- Incorporate the orzo: Add the dry orzo to the skillet and turn the heat down to medium low. Stir in the taco skillet sauce and the chicken broth, season with salt and pepper then add the hot sauce. Cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
- Finish the dish: Stir in the cheese and remove from heat. Alternatively you can top it with cheese, and cover the skillet with a lid until the cheese melts. Top with tomatoes, olives, green onions and fresh cilantro before serving.
Video
Notes
- If you cannot find taco skillet sauce, regular taco sauce or enchilada sauce can be used.
- You can use ground turkey or chicken instead of beef.
- If you can't find orzo, small pastas such as shells or farfalle will work as well.
- If you use rice as a substitute, make sure to adjust the amount of chicken broth to suit the cooking instructions for the rice you're using.
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 48g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 1146mg | Potassium: 522mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1343IU | Vitamin C: 30mg | Calcium: 165mg | Iron: 3mg