Creamy Ground Beef Rice Recipe
There are certain dinners that never disappoint, and this creamy ground beef orzo is one of them.
It’s the kind of meal I make when I want something hearty, comforting, and easy enough for a busy weeknight.
Everything cooks together in one skillet, so the orzo absorbs the rich tomato cream sauce while the ground beef adds plenty of savory flavor.
This is one of those recipes that tastes like you spent much longer in the kitchen than you actually did. It’s creamy, cheesy, and ready in about 35 minutes, making it perfect for busy weeknight dinners.
Serve it with garlic bread or a simple green salad, and you’ve got a cozy family meal everyone will ask for again.
Why You’ll Love This Recipe
- One-pan dinner. The beef, sauce, and orzo all cook in the same skillet for easy cleanup.
- Rich and creamy. The orzo cooks directly in the tomato cream sauce, giving every bite incredible flavor and a velvety texture.
- Ready in 35 minutes. A comforting homemade meal that’s quick enough for even the busiest evenings.
- Made with everyday ingredients. You’ll only need simple pantry staples and fresh ingredients you can find at any grocery store.
- Family favorite. Creamy pasta and seasoned ground beef are always a winning combination.
- Easy to customize. Swap the ground beef for turkey or sausage, or stir in vegetables like spinach, mushrooms, or zucchini for extra goodness.
- Perfect for leftovers. The flavors become even richer the next day, making lunch just as delicious as dinner.
For the Base
- Ground Beef – I like using lean ground beef because it adds plenty of savory flavor without making the sauce overly greasy. Ground turkey, chicken, or Italian sausage are great substitutes if you’d like to switch things up.
- Onion – A finely diced onion softens as it cooks, adding natural sweetness and extra depth to the dish.
- Garlic – Fresh minced garlic gives the sauce its bold, homemade flavor. Fresh cloves are best, but garlic powder will work in a pinch.
For the Tomato Cream Sauce
- Crushed Tomatoes – This creates the rich tomato base for the sauce. Fire-roasted crushed tomatoes add even more flavor if you have them on hand.
- Heavy Cream – Makes the sauce smooth, rich, and creamy. You can substitute half-and-half for a lighter version, although the sauce won’t be quite as thick.
- Tomato Paste – A small amount goes a long way, adding concentrated tomato flavor and helping the sauce develop a richer color.
- Red Pepper Flakes – Completely optional, but they add a gentle kick without making the dish overly spicy.
- Salt & Black Pepper – Simple seasonings that bring all of the flavors together.
For the Orzo
- Orzo Pasta – This rice-shaped pasta cooks directly in the sauce, soaking up all of the delicious flavors while creating a creamy texture.
- Beef Broth – Adds richness and gives the orzo plenty of flavor as it cooks. Chicken or vegetable broth also work well if that’s what you have available.
For Garnish
- Parmesan Cheese – Freshly grated Parmesan melts beautifully into the hot pasta and adds a salty, nutty finish.
- Fresh Basil – A sprinkle of fresh basil brightens the rich tomato cream sauce and adds the perfect finishing touch.
How to Make Ground Beef Orzo
This creamy ground beef orzo comes together in one skillet, making it a simple dinner that’s perfect for busy weeknights. The orzo cooks directly in the sauce, creating a rich, flavorful meal with very little cleanup.
Step 1: Brown the Beef and Onion
Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking for 6–8 minutes while breaking the beef into crumbles. Once the beef is browned and the onion is tender, stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Step 2: Season the Beef
Add the tomato paste, salt, black pepper, and red pepper flakes (if using). Stir everything together and cook for 1–2 minutes to deepen the tomato flavor and toast the seasonings.
Step 3: Add the Tomatoes and Broth
Pour in the crushed tomatoes and beef broth, stirring until everything is well combined. Bring the mixture to a gentle simmer.
Step 4: Cook the Orzo
Stir the orzo into the skillet, reduce the heat to medium-low, and cover with a lid. Cook for 10–12 minutes, stirring every few minutes to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
Step 5: Make It Creamy
Pour in the heavy cream and stir until fully incorporated. Let the sauce simmer for another 2–3 minutes until thick, creamy, and smooth. Taste and adjust the seasoning if needed.
Step 6: Garnish and Serve
Sprinkle the freshly grated Parmesan cheese over the top and finish with fresh basil leaves. Serve immediately while warm for the creamiest texture and best flavor.
Make Ahead + Freezing
To make in advance:
Brown the ground beef and onion, then let the mixture cool completely. Store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to serve, continue with the recipe by adding the tomatoes, broth, and orzo.
To freeze:
Allow the cooked orzo to cool completely, then transfer it to a freezer-safe container or zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over low heat with a splash of beef broth, milk, or heavy cream until warmed through and creamy again.
Ground Beef Orzo in Creamy Tomato Sauce
Notes
Ingredients
For the Base
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
For the Sauce
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp tomato paste
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
For the Orzo
- 1½ cups orzo pasta
- 2½ cups beef broth
For Garnish
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Cheese grater
Directions
- Place a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the meat into small pieces as it browns. Once the onion has softened, stir in the minced garlic and cook for an additional 1–2 minutes.
- Mix in the tomato paste along with the salt, black pepper, and red pepper flakes, if using. Cook for another 1–2 minutes to develop the flavors.
- Pour in the crushed tomatoes and beef broth. Stir until well combined and bring the mixture to a gentle simmer.
- Add the orzo, reduce the heat to medium-low, and cover the skillet. Cook for 10–12 minutes, stirring from time to time, until the orzo is tender and most of the liquid has been absorbed.
- Stir in the heavy cream and continue cooking for 2–3 minutes, allowing the sauce to become smooth and creamy. Taste and adjust the seasoning if needed.
- Finish with the grated Parmesan cheese and fresh basil. Serve immediately while hot.
Recipe Tips
- A flavorful beef broth adds extra richness to the finished dish.
- Stir the orzo occasionally during cooking to prevent it from sticking to the bottom of the pan.
- Bringing the cream closer to room temperature before adding it can help it blend smoothly into the sauce.
- This dish has the best texture when served immediately after cooking.
Calories: 720kcal | Carbohydrates: 67g | Protein: 36g | Fat: 35g | Saturated Fat: 17g |
Cholesterol: 125mg | Sodium: 1050mg | Potassium: 750mg | Fiber: 4g | Sugar: 8g |
Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 250mg | Iron: 5mg
1. Can I use a different pasta instead of orzo?
Yes! Small pasta shapes like ditalini, small shells, or even elbow macaroni will work. Just keep in mind that you may need to adjust the cooking time and add a little extra broth depending on the pasta you choose.
2. Why is my orzo sticking to the pan?
Orzo releases starch as it cooks, so it’s important to give it a stir every couple of minutes. Keeping the heat at a gentle simmer instead of a rapid boil will also help prevent sticking.
3. What if my sauce is too thick?
The orzo continues to absorb liquid as it sits. If your sauce gets too thick, simply stir in a splash of beef broth, milk, or heavy cream until it reaches your desired consistency.
4. Can I make this recipe ahead of time?
Yes! You can brown the beef and onion up to a day in advance and store them in the refrigerator. When you’re ready to cook, simply continue with the recipe. If reheating leftovers, add a splash of broth or cream to bring back the creamy texture.
5. Can I freeze Ground Beef Orzo?
Yes, although the texture of the orzo may soften a bit after thawing. Let the dish cool completely, then store it in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a little broth or cream.
