Mexican Orzo Skillet
Servings
Prep Time
Cook Time
Ready In
Recipe: #24884
September 16, 2016
Categories: Dinner, Main Dish, Beef, Ground Beef, Pasta, Orzo, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Sunday Dinner, Weeknight Meals, Skillet, Stove Top more
"A quick one skillet of deliciousness, you won't be able to stop eating this, yes it's that good! Providing you have the taco sauce ready and in the fridge, this takes little time to make. This recipe is made with my #recipe24883 I can't promise the same great results using store bought taco sauce, also you will have leftover sauce just freeze for another recipe. If you don't like olives mix in some black beans"
Ingredients
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- FOR TOPPINGS
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Nutritional
- Serving Size: 1 (373.1 g)
- Calories 486
- Total Fat - 17.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 85.5 mg
- Sodium - 931.1 mg
- Total Carbohydrate - 54.4 g
- Dietary Fiber - 4.9 g
- Sugars - 10.4 g
- Protein - 32.8 g
- Calcium - 210.2 mg
- Iron - 3.9 mg
- Vitamin C - 54 mg
- Thiamin - 0.3 mg
Step 1
In a large skillet, add the ground beef; cook over medium-high heat until no longer pink, about 10-12 minutes (if you want drain the fat). After I drained the fat I added in 2 tablespoons of bacon fat just for extra flavor).
Step 2
Add the chopped onion, bell pepper, jalapeno pepper, garlic powder, pepper & seasoned salt; cook stirring about 3 minutes. Stir everything together and cook for about 3 minutes until the onions and bell peppers are soft (not to soft you want a bit of crunchiness).
Step 3
Add in the dry orzo to the skillet and stir for 2 minutes. Stir in 2 cups of the taco sauce and the chicken broth, season with more salt and pepper if needed. Cover with a tight-fitting lid and cook for about 20 minutes or until all of the liquid is absorbed and the orzo is tender but not to soft, stirring occasionally.
Step 4
Stir in the cheese and olives then remove from heat.
Step 5
Top with chopped tomatoes and green onions. Serve
Tips & Variations
- Large skillet