Easy Dinner
Serves 6
Directions
- 1Preheat oven to 400°F.
- 2Brown the ground beef with the onion until the beef is cooked through, then drain excess grease if needed.
- 3Stir in the garlic and cook for 30 seconds.
- 4Add the beef mixture to a 9x13-inch baking dish.
- 5Stir in the Rotel, dry orzo, broth, taco seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
- 6Cover tightly with foil and bake for 35-40 minutes, stirring once about halfway through.
- 7Remove the foil, stir, then top with the shredded cheese.
- 8Return to the oven uncovered for 5-10 minutes, until the cheese is melted and bubbly.
- 9Let rest for 5 minutes before serving.
Ingredients
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 3 clove garlic, minced (optional)
- 1 10 oz can rotel
- 2 cup orzo
- 3 1/2 cup beef broth
- 1 packet taco seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- to taste salt (optional)
- to taste pepper (optional)
- 2 cup shredded mexican blend cheese
- sour cream (optional)
- avocado (optional)
- green onions (optional)
- cilantro (optional)
- crushed tortilla chips (optional)
- black olives (optional)
- jalapeños (optional)
Equipment
baking dishfoil
Tips
- If the orzo isn’t quite tender, stir in an extra ¼-½ cup hot broth, cover, and bake another 5-10 minutes.
- You can mix in a drained can of black beans or corn before baking for extra protein and texture.
- Leftovers are delicious wrapped in tortillas, served over lettuce for taco salads, or scooped with tortilla chips.
- Beef broth can be substituted with chicken broth.
