Creamy Ground Beef Orzo

This one-pan creamy ground beef orzo is bound to become your new favorite weeknight dinner! With tender beef in a rich, cheesy tomatoey sauce, this dish is a total crowd pleaser and ready in just 30 minutes!

I don’t know about you, but I live for creamy, one-pan dishes that I can whip up quickly on my lazy days when cooking something complicated couldn’t be further from my mind.

This creamy ground beef orzo is perhaps the easiest, most comforting thing I can make with a pack of ground beef and half an hour on my hands.

It’s a recipe that gets inspiration from classic spaghetti and meatballs, but we swap the spaghetti for orzo because it cooks like a dream in one pot, and the meatballs for ground beef to keep things simple.

What you’ll need

Ground beef — I use lean ground beef here but feel free to use whatever you like. If it’s too greasy, you can always drain the excess.

Orzo — This tiny pasta is perfect for soaking up all the flavor. It cooks fast and gets super creamy, almost like risotto but without the effort.

Onion + garlic — Dice finely so they melt right in the sauce.

Italian seasoning mix — Handy little jar of dried herbs that gives an instant flavor boost.

Red chili flakes — Optional, but great for a low-key kick of warmth.

Tomato sauce — Or passata if you’re in the UK. Perfect for a rich tomatoey sauce that’s also extra smooth.

Chicken stock — Even though it’s a beef recipe I like to make it with low-sodium chicken stock. Beef broth is totally fine, too.

Half and half — This makes the whole dish creamy without feeling heavy.

Parmesan cheese — Freshly grated, always! Stir it in at the end for that creamy cheesy finish.

How to make creamy ground beef orzo

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Sauté the onion and garlic: Cook the onion in olive oil until soft, then add the garlic and cook for another minute.

Brown the beef: Add the ground beef and cook until browned, then stir in the Italian seasoning, chili flakes, and tomato paste.

Add the orzo and liquids: Stir in the orzo, tomato sauce, and chicken stock. Let it simmer until the orzo is tender and most of the liquid has absorbed.

Finish with cream and cheese: Stir in the half and half and Parmesan, simmer until creamy, then season and top with fresh basil.

What to serve with ground beef orzo

This dish is rich and satisfying on its own, but if you want to round it out, here’s what I’d add:

• Garlic bread or warm, crusty bread is great for scooping up anything left in the pan (and there will be scraping involved).
• A crisp green salad with a lemony dressing to balance out the creaminess.
• A little something fizzy, like sparkling water with lemon, or a casual glass of wine if it’s that kind of night.

Leftovers and storage

• Storage: Let it cool, then pop it into an airtight container and keep it in the fridge for up to 3 days.
• Reheating: Warm it up on the stove over low heat with a splash of broth or water to loosen it up. A quick stir and it’s good to go.
• Microwave option: Totally fine too; just add a tiny splash of liquid and cover loosely so it doesn’t dry out.
• Freezing: I wouldn’t recommend freezing this ground beef orzo as the texture will be off when thawed.

If you’ve tried this creamy ground beef orzo recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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