Ground Beef Orzo
This Greek-inspired Ground Beef Orzo is the ultimate weeknight dinner. It’s rich, creamy, and brimming with briny olives and feta, all cooked together in one pan for effortless cleanup.
I don’t know about you, but I’m all about one-pan meals. They’re easy, they mean fewer dishes, and they just feel like a complete, cohesive dinner. I’m also all about a simple dinner that doesn’t cost a fortune, and that you can stretch into 2 meals if you’re on a budget!
Here, the orzo absorbs every bit of rich tomato-beef flavor as it bakes, while a whole block of feta melts into a lusciously creamy sauce that ties everything together in the most delicious way. Serve with a side salad, crusty bread, or roasted veggies.
What is ground beef orzo?
This one-pan casserole is a fuss-free Greek-inspired meal with big, bold flavor. The orzo bakes in a rich tomato-beef broth until tender, while a block of feta melts into a creamy sauce right in the center. With kalamata olives, oregano, and just 15 minutes of active prep, it’s cozy enough for family dinner and impressive enough for guests.
Why you’ll love ground beef orzo
- A one-pan wonder! The orzo cooks directly in the broth and tomatoes as it bakes, absorbing every bit of savory flavor while keeping cleanup to an absolute minimum.
- This dish delivers bold, authentic Mediterranean flavor using simple, everyday pantry ingredients.
- It’s impressive enough for guests, yet easy enough for a busy weeknight.
Ingredients needed to make this easy dish
- olive oil: For sautéing the onion and garlic.
- Onion and garlic: The aromatic foundation for the ground beef mixture.
- Ground beef: Browned and drained of any excess grease. You can use regular or lean ground beef.
- Dry orzo: I love to use Delallo Whole Wheat orzo. Don’t cook this separately.
- Crushed tomatoes: Don’t drain the tomatoes as the juice is used as part of the flavorful cooking liquid in this dish.
- Beef broth: The main cooking liquid. You could also use vegetable broth or bone broth.
- Oregano: This recipe calls for both dried oregano (to flavor the beef orzo mixture) and fresh oregano (as garnish).
- Kalamata olives: The sliced olives add briny, savory, and earthy flavor which cuts through some of the richness of this ground beef orzo.
- Feta cheese: Use an entire block.
- Salt and pepper: To taste.
How do you make this ground beef orzo?
Brown the ground beef:
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil.
- Cook the diced onion until soft and translucent, then add the crushed garlic and cook for about 1 minute.
- Add the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink.
- Drain excess fat and set aside.
Combine the orzo and beef mixture:
- Place the dry orzo evenly across the bottom of the prepared baking dish.
- Pour in the beef broth, then add the cooked beef, crushed tomatoes (with their liquid), dried oregano, olives, salt, and pepper. Stir everything together directly in the dish until well mixed.
- Nestle the whole block of feta cheese in the center, then cover the dish tightly with foil.
Bake:
- Bake for 45-55 minutes, until the orzo is fully tender.
- Remove the foil, then use a fork to stir and fluff the mixture, breaking the softened feta into the sauce as you mix.
Rest and serve:
- Let the dish rest for 5-10 minutes before serving.
- Garnish with fresh chopped oregano and enjoy.
Serving
A squeeze of fresh lemon juice over each serving just before eating brightens all the flavors significantly.
This easy dish can be enjoyed as a complete meal or paired with garlic bread or fluffy buttermilk rolls – great for mopping up any leftover sauce!
For a lighter side dish, serve this one-pot beef orzo alongside Arugula Burrata Salad, Greek Peasant Salad, or Roasted Cauliflower and Broccoli.
Follow this comforting meal with rich and fudgy brownies and a scoop of vanilla ice cream.
Sandy’s tips and substitutions:
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days. If there’s enough left in the baking dish, simply cover it with plastic wrap.
- Freezing: Freeze individual portions (once fully cooled) for up to 3 months. Thaw overnight in the fridge and reheat in the oven, covered with foil, to restore that freshly baked texture.
- Make ahead: Assemble (without baking) up to 24 hours ahead, covered and stored in the fridge. When ready to bake, add 10-15 extra minutes to the bake time since the dish will be cold.
- Drain excess grease: Drain any excess grease that you notice in the skillet before combining it with the rest of the ingredients otherwise you can end up with an overly oily pasta bake.
- Don’t cook the orzo separately: The orzo cooks directly in the meat sauce, infusing incredible flavor and creating the ideal chewy texture. If you cook the orzo separately, it will be overly soft and mushy by the end of the baking time.
- Add extra liquid if needed: If you lift the foil at 40 minutes and the orzo looks dry or isn’t submerged, stir in ½ cup more beef broth before continuing to bake.
- Do not skip the rest time: The 5-10 minute rest after baking is important. The orzo continues to absorb liquid as it sits which helps it to firm up perfectly.
- Buy a block, not pre-crumbled feta: Block feta (especially in brine) melts creamier and stays moist. Pre-crumbled feta has anti-caking agents that prevent it from blending smoothly.
Variations:
- Other types of cheese: Replace the feta with burrata, soft mozzarella pearls, or goat cheese.
- Change the pasta: Use your favorite small pasta to make this ground beef orzo.
- Gluten-free: Swap regular orzo for a sturdy GF variety like chickpea pasta.
- Types of ground meat: This recipe works well with ground turkey or ground chicken for a leaner version.
- Kick of heat: For a more spicy version, use canned fire-roasted tomatoes instead of regular crushed tomatoes. A pinch of red pepper flakes with the oregano will also provide gentle heat.
- Toast the orzo first: Before adding it to the baking dish, toast the dry orzo in the same skillet with a little olive oil for 2-3 minutes until golden and nutty. This adds a deeper flavor and helps it hold its texture better during baking.
If you loved this Greek-style orzo bake, you’re in for a treat! Explore more Mediterranean flavors with my Greek Spaghetti, Greek Tacos, and Baked Lemon Chicken with Olives. Each one is packed with the same bold, briny, herbaceous goodness!
Other one-pot meals you may want to try:
- Slow Cooker Coke Pulled Pork Sandwiches
- Chicken Ranch in Crock Pot
- Slow Cooker Chicken Enchilada Soup
- Skillet Lemon Chicken
Get the Recipe:
Ground Beef Orzo
Ingredients
- 2 Tbsp olive oil
- 1 small onion, diced
- 4 garlic cloves, crushed
- 1 ½ pound ground beef, browned and drained
- 12 oz dry orzo, we use Delallo Oraganic Whole Wheat
- 28 oz crushed tomatoes, do not drain
- 3 cups beef broth
- 2 tsp dried oregano
- ½ cup kalamata olives, sliced
- 6 oz block feta cheese
- Salt and pepper, to taste
- Fresh oregano, finely chopped – garnish
Equipment
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil.
- Cook the diced onion until soft and translucent, then add the crushed garlic and cook for about 1 minute.
- Add the ground beef, breaking it apart with a spoon, and cook until it’s no longer pink.
- Drain excess fat and set aside.
- Place the dry orzo evenly across the bottom of the prepared baking dish.
- Pour in the beef broth, then add the cooked beef, crushed tomatoes (with their liquid), dried oregano, olives, salt, and pepper. Stir everything together directly in the dish until well mixed.
- Nestle the whole block of feta cheese in the center, then cover the dish tightly with foil.
- Bake for 45-55 minutes, until the orzo is fully tender.
- Remove the foil, then use a fork to stir and fluff the mixture, breaking the softened feta into the sauce as you mix.
- Let the dish rest for 5-10 minutes before serving.
- Garnish with fresh chopped oregano and enjoy.
Notes
Sandy’s tips:
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days. If there’s enough left in the baking dish, simply cover it with plastic wrap.
- Freezing: Freeze individual portions (once fully cooled) for up to 3 months. Thaw overnight in the fridge and reheat in the oven, covered with foil, to restore that freshly baked texture.
- Make ahead: Assemble (without baking) up to 24 hours ahead, covered and stored in the fridge. When ready to bake, add 10-15 extra minutes to the bake time since the dish will be cold.
- Don’t cook the orzo separately: The orzo cooks directly in the meat sauce, infusing incredible flavor and creating the ideal chewy texture. If you cook the orzo separately, it will be overly soft and mushy by the end of the baking time.
- Add extra liquid if needed: If you lift the foil at 40 minutes and the orzo looks dry or isn’t submerged, stir in ½ cup more beef broth before continuing to bake.
- Buy a block, not pre-crumbled feta: Block feta (especially in brine) melts creamier and stays moist. Pre-crumbled feta has anti-caking agents that prevent it from blending smoothly.
- I love the whole wheat Orzo, but to save money you can also use regular orzo.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
