Save to Pinterest The smell of onions hitting hot olive oil always pulls me back to those frantic Tuesday evenings when I needed dinner on the table in under an hour. I grabbed whatever was in the pantry—ground beef, a box of orzo I'd forgotten about, some canned tomatoes—and tossed it all into one skillet. The result was this bubbling, savory mess that my family devoured without a single complaint. Now it's my go-to when I want comfort without the fuss.
I made this for my neighbor after she had surgery, and she called me the next morning asking for the recipe. She said her kids scraped the container clean and didn't even ask for seconds because there weren't any left. That's when I knew this simple skillet dinner had real staying power beyond my own kitchen.
Ingredients
- Ground beef (1 pound): The backbone of this dish, providing hearty protein and deep savory flavor that pairs beautifully with the tomatoes and herbs.
- Orzo pasta (1 cup): These little rice-shaped noodles absorb the broth like tiny sponges, becoming tender and flavorful as they cook right in the skillet.
- Onion (1 medium, finely chopped): Builds the aromatic base and adds a subtle sweetness that balances the acidity of the tomatoes.
- Bell pepper (1, diced): Brings a pop of color and a gentle sweetness, plus a bit of crunch if you don't overcook it.
- Diced tomatoes (14.5 ounces, with juice): The juicy, tangy foundation that turns this into a rich, saucy skillet meal.
- Frozen peas (1 cup): Stirred in at the end for a burst of sweetness and a little green to brighten the plate.
- Garlic (2 cloves, minced): Just enough to add a warm, fragrant depth without overpowering the other flavors.
- Beef broth (2 cups): Infuses the orzo with savory richness and helps everything meld together as it simmers.
- Dried oregano (1 teaspoon): Adds an earthy, slightly peppery note that feels comforting and familiar.
- Dried basil (1 teaspoon): Brings a hint of sweet herbaceousness that complements the tomatoes perfectly.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasonings that bring all the flavors into focus.
- Parmesan cheese (1/4 cup, grated): Stirred in at the end for a salty, nutty finish that makes everything taste just a little more special.
- Olive oil (2 tablespoons): The starting point for building flavor, helping the onions and garlic bloom in the pan.
- Fresh parsley (chopped, for garnish): A final touch of brightness and color that makes the dish feel complete.
Instructions
- Start with the aromatics:
- Heat the olive oil in your large skillet over medium heat until it shimmers, then add the chopped onion and let it cook until it turns translucent and soft, about 3 to 4 minutes. You'll know it's ready when the kitchen starts to smell sweet and welcoming.
- Add garlic and bell pepper:
- Toss in the minced garlic and diced bell pepper, stirring them around for 2 to 3 minutes until the pepper softens and the garlic becomes fragrant. Be careful not to let the garlic burn or it'll turn bitter.
- Brown the beef:
- Crank the heat up to medium-high and crumble in the ground beef, breaking it up with your spatula as it cooks. Let it brown for 5 to 7 minutes, then drain off any excess fat if your beef is particularly greasy.
- Build the tomato base:
- Pour in the diced tomatoes with their juice, the beef broth, oregano, basil, salt, and black pepper, stirring everything together until it's well mixed. This is where the magic starts to happen.
- Simmer the sauce:
- Bring the mixture to a boil, then lower the heat to medium-low and let it simmer gently for 10 minutes. This lets the flavors meld and the sauce concentrate just a bit.
- Cook the orzo:
- Stir in the orzo, making sure it's submerged in the liquid, then cover the skillet and let it cook for 10 to 12 minutes. Stir occasionally to keep the orzo from sticking to the bottom, and watch as it plumps up and soaks in all that savory goodness.
- Fold in the peas:
- Add the frozen peas and cook for another 2 to 3 minutes until they're heated through and bright green. They add a little sweetness and a nice pop of color.
- Finish with Parmesan:
- Take the skillet off the heat and stir in the grated Parmesan until it melts into the orzo, coating everything with a salty, creamy finish. Taste and adjust the seasoning if needed.
- Serve and garnish:
- Spoon the skillet dinner into bowls and top with a generous sprinkle of fresh parsley. Serve it hot and watch it disappear.
Save to Pinterest One rainy Saturday, my son brought a friend over unexpectedly, and I stretched this recipe by adding extra peas and a handful of spinach. They both sat at the counter, slurping it straight from bowls, and his friend said it tasted like something his grandma would make. That might be the best compliment I've ever gotten.
Making It Your Own
This recipe is wonderfully forgiving and loves a little improvisation. Swap the ground beef for ground turkey or chicken if you want something leaner, or try Italian sausage for a bolder, spicier kick. Toss in whatever vegetables you have on hand—zucchini, mushrooms, spinach, or cherry tomatoes all work beautifully. If you're craving extra creaminess, stir in a splash of heavy cream or a handful of shredded mozzarella just before serving.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The orzo will continue to absorb liquid as it sits, so when you reheat it, add a splash of broth or water to loosen it up. I like to reheat it gently on the stovetop over medium-low heat, stirring occasionally, but the microwave works in a pinch. Sometimes I top the reheated portions with a fresh sprinkle of Parmesan and parsley to bring it back to life.
Serving Suggestions
This skillet dinner is hearty enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette or a few slices of crusty bread for soaking up the sauce. If you're feeding a crowd, set out some extra Parmesan, red pepper flakes, and fresh herbs so everyone can customize their bowls. On busy nights, I sometimes serve it straight from the skillet at the table, letting everyone help themselves.
- Try pairing it with garlic bread for an extra-comforting meal.
- A crisp white wine or sparkling water with lemon makes a nice accompaniment.
- Leftovers pack beautifully in lunchboxes and reheat like a dream.
Save to Pinterest This dish has become my answer to those nights when I need something warm, filling, and fast without sacrificing flavor. I hope it becomes one of your easy weeknight favorites, too.
Questions & Answers
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or chicken work wonderfully as leaner alternatives. You can also use Italian sausage for extra flavor, or make it vegetarian with plant-based crumbles.
- → What if I don't have orzo pasta?
Small pasta shapes like ditalini, small shells, or even broken spaghetti can substitute for orzo. Adjust cooking time as needed based on package directions.
- → How do I prevent the orzo from sticking to the pan?
Stir occasionally during cooking and ensure there's enough liquid. If it seems dry, add a splash of broth or water to maintain a saucy consistency.
- → Can I add more vegetables to this dish?
Absolutely! Spinach, zucchini, mushrooms, or carrots are excellent additions. Add heartier vegetables with the bell pepper, and greens near the end of cooking.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to restore moisture, or microwave in covered portions.
- → Can I make this ahead of time?
Yes, prepare the entire dish and refrigerate. The orzo will absorb more liquid as it sits, so add extra broth when reheating to achieve the desired consistency.