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One Pot Beef Orzo

One Pot Beef Orzo is an easy 30-minute dinner with ground beef, tender orzo, spinach, Parmesan, and Greek yogurt in a creamy tomato sauce.
Servings: 5 People
Author: Stephanie
Print Recipe
One Pot Beef Orzo in a Dutch oven on a placemat with plates and fresh herbs around it.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Equipment

  • Measuring cups and spoons
  • Can opener
  • Dutch oven or medium pot
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion diced
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups beef broth
  • 1 15-ounce can tomato sauce
  • 1 cup orzo
  • 2 cups baby spinach
  • 1/2 cup grated Parmesan
  • 1/2 cup plain Greek yogurt

Instructions

  • Heat the olive oil in a Dutch oven or medium pot over medium heat.
  • Add the ground beef, diced onion, and minced garlic. Using a wooden spoon, break the ground beef into bite-size pieces and cook until browned and the onion has softened, about 6 to 7 minutes. Drain off any excess grease.
  • Season the ground beef with the Italian seasoning, onion powder, garlic powder, salt, and pepper.
  • Stir in the beef broth, tomato sauce, and orzo. Bring the mixture to a boil.
  • Reduce the heat to a simmer and cook for 7 to 8 minutes, stirring every 2 to 3 minutes to prevent the orzo from sticking, until the orzo is tender.
  • Stir in the baby spinach, Parmesan and greek yogurt. Cook until the spinach is wilted.

Notes

  • Stir the orzo every 2 to 3 minutes while it cooks to help prevent it from sticking to the bottom of the pot.
  • The sauce should be creamy but not overly thick. If the orzo absorbs too much liquid, add a splash of beef broth until it reaches your preferred consistency.
  • For a spicy version, add 1/2 teaspoon cayenne pepper with the seasonings or add crushed red pepper flakes to individual servings.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing because the texture of the orzo and creamy sauce can change after thawing.