Mexican Orzo Skillet

15m
Prep Time
35-40m
Cook Time
50m
Ready In


"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 is 6 servings
  • FOR TOPPINGS

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 by Step Method

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


  • Large skillet

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a lean ground beef, look for one with a lower fat content, such as 90/10 or 95/5.
  • If you do not have taco sauce on hand, you can substitute with a can of diced tomatoes, tomato sauce, and a packet of taco seasoning.

  • Instead of ground beef, use ground turkey or chicken. This substitution is beneficial as it provides a leaner source of protein, which is better for overall health.
  • Instead of cheddar cheese, use vegan cheese. This substitution is beneficial as it provides a dairy-free option, which is better for those who are lactose-intolerant or vegan.

Vegetarian Mexican Orzo Skillet In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. 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). Add in the dry orzo to the skillet and stir for 2 minutes. Stir in 2 cups of the taco sauce and the vegetable 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. Stir in the cheese and olives then remove from heat. Top with chopped tomatoes and green onions. Serve.



Mexican Street Corn Salad: This creamy and flavorful Mexican Street Corn Salad is the perfect side dish to complement the Mexican Orzo Skillet. Made with roasted corn, red onion, cilantro, and a creamy mayo-based dressing, this salad is sure to be a hit!


Black Bean and Avocado Salsa: This colorful and flavorful salsa is the perfect accompaniment to the Mexican Street Corn Salad. Made with black beans, avocado, tomatoes, onions, and cilantro, this salsa is full of flavor and texture. Serve it with chips, or as a topping for tacos or burritos.




FAQ

Q: Can I use store-bought taco sauce instead?

A: No, I can't promise the same great results using store-bought taco sauce. You can try it, but the recipe is best with my own taco sauce.



Q: Can I make the taco sauce ahead of time?

A: Yes, you can make the taco sauce up to 3 days ahead of time and store it in the refrigerator.

1 Reviews

Shanni

This is such an awesome recipe and your right we could not stop eating it, this makes a huge amount so it's leftovers for tonight, thank you for this wonderful orzo recipe!

5.0

review by:
(29 Sep 2016)

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Fun facts:

Fun Fact 1: The jalapeno pepper is a relatively new ingredient to Mexican cuisine. It was only introduced to Mexico in the late 19th century by European immigrants, who brought it from the New World.

Fun Fact 2: This Mexican Orzo Skillet recipe is a favorite of celebrity chef, Bobby Flay. He has featured it on his show, “Boy Meets Grill”, and has even cooked it for guests on the show.