Mexican Orzo Skillet

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6
Servings

15m
Prep Time

35-40m
Cook Time

50m
Ready In

Recipe: #24884

September 16, 2016

Categories: Dinner, Main Dish, Beef, Ground Beef, Pasta, Orzo, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Sunday Dinner, Weeknight Meals, Skillet, Stove Top more

recipe by:
Kittencal

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recipe by:
Kittencal

"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"

Original recipe yields 6 servings

Metric US

I've Tried It

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.