One Pot Cheesy Taco Orz: Super cheesy and delicious is this One Pot Cheesy Taco Orzo! Ready in about 30 minutes, this comfort dinner is easy and satisfying in just one pot.
A ton of cheese and your favorite taco toppings are layered on top of this Cheesy Taco Orzo. Savor a generous serving of gooey, cheesy bliss!
One Pot Cheesy Taco Orz
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 vegetables: Place the ground beef in a big skillet and cook it over medium-high heat, breaking it up as you cook, until it becomes no longer pink.
- After adding the diced bell pepper to the skillet, sauté the chopped onion and garlic together for approximately a minute. Cook, stirring, for about 3 minutes, or until the pepper is soft and the onion is transparent.
- To include the orzo: add it to the skillet, then reduce the heat to medium-low. Add the hot sauce, season with salt and pepper, then stir in the chicken stock and taco skillet sauce. Stirring occasionally, cook for 10 to 12 minutes, or until all of the liquid has been absorbed.
- To finish: stir in the cheese and take the casserole off the stove. As an alternative, you may sprinkle cheese on top and then cover the skillet to allow the cheese to melt. Before serving, garnish with tomatoes, olives, green onions, and fresh cilantro.
ALSO SEE
Nutrition
- serving Calories: 456 kcal
- (23%)Carbohydrates: 48g
- (16%)Protein: 30g
- (60%)Fat: 15g
- (23%)Saturated Fat: 7g
- (44%)Cholesterol: 69mg
- (23%)Sodium: 1146mg
- (50%)Potassium: 522mg
- (15%)Fiber: 4g
- (17%)Sugar: 8g
- (9%) Vitamin A: 1343IU
- (27%) Vitamin C: 30mg
- (36%)Calcium: 165mg
- (17%)Iron: 3mg (17%)
Notes
- Regular taco sauce or enchilada sauce can be used if taco skillet sauce is not available.
- Instead of ground beef, you can use ground chicken or turkey.
- If you can’t find orzo, tiny pastas like farfalle or shells will work just fine.
- If you choose to replace rice, be sure to modify the amount of chicken broth to match the rice’s cooking requirements.
- Keep leftovers in the fridge for three to five days in an airtight container.
- For one to two months, freeze in an airtight jar.
FAQs AND QUESTIONS
Can I replace the orzo with something else?
You don’t just have just use orzo, you can use some other starches if you’d like! I’m just obsessed with orzo lately, because, you know what, it only takes about 6 minutes to cook! However, here are some other options you have:
- Rice, long grain like Basmati to prevent stickiness
- Couscous
- Any small, small shaped pasta
- Saute the meat and vegetables: Place the ground beef in a big skillet and cook it over medium-high heat, breaking it up as you cook, until it is no longer pink. After adding the diced bell pepper to the skillet, sauté the chopped onion and garlic together for approximately a minute.
- Cook, stirring, for about 3 minutes, or until the pepper is soft and the onion is transparent. Including the orzo Reduce the heat to medium low and add the dried orzo to the skillet. Add the hot sauce, season with salt and pepper, then stir in the chicken stock and taco skillet sauce.
- Stirring occasionally, cook for 10 to 12 minutes, or until all of the liquid has been absorbed.
- To finish, stir in the cheese and take the casserole off the stove. Before serving, garnish with tomatoes, olives, green onions, and fresh cilantro.