Created by KittenCal on September 16, 2016
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