Ground Beef Orzo
This one-pan Ground Beef Orzo is creamy, savory, and packed with feta and olives. An easy Greek-inspired dinner ready in under an hour!
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 9x13-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.
Nutrition Facts
Calories: 492kcal, Carbohydrates: 42g, Protein: 26g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 931mg, Potassium: 714mg, Fiber: 4g, Sugar: 6g, Vitamin A: 353IU, Vitamin C: 11mg, Calcium: 187mg, Iron: 4mg