Ingredients
- 1 to 1 1/2 pounds lean ground beef
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper (seeded then minced - optional, if you like some heat add it in)
- 3 teaspoons garlic powder
- 1/2 teaspoon ground black pepper (or more)
- 1/2 teaspoon seasoned salt (can add more in later)
- 170 grams dry orzo pasta (dry, 2 cups)
- 2 cups taco sauce (my own recipe listed in the description above)
- 2 1/2 cups low-sodium chicken broth
- 1 cup cheddar cheese, shredded (or Mexican blend)
- 1/2 cup sliced black olives
- FOR TOPPINGS
- Tomatoes, chopped
- Green onions, chopped
How to Make
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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).
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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).
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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.
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Step 4: Stir in the cheese and olives then remove from heat.
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Step 5: Top with chopped tomatoes and green onions. Serve
Tips & Variations
- Large skillet
We hope you enjoy this recipe!
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