Description
This Greek Beef Orzo Pasta is a delicious and hearty one-pan meal combining savory ground beef, tender orzo pasta, and classic Mediterranean flavors like feta cheese, Kalamata olives, and oregano. Ready in just 45 minutes, this comforting dish is perfect for a family dinner or casual gathering, offering a delightful balance of rich meatiness and tangy, fresh accents.
Ingredients
Scale
Meat and Pasta
- 1 lb (450 g) ground beef
- 1 cup (200 g) orzo pasta
Vegetables and Aromatics
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz or 400 g) diced tomatoes with juice
Dairy and Olives
- 1 cup (about 150 g) crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and sliced
Liquids and Oils
- 2 tablespoons (30 ml) olive oil
- 2 cups (480 ml) water or beef broth
Spices and Herbs
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Gather all your ingredients. Dice the red onion and mince the garlic cloves finely to ensure even cooking and flavor release.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until translucent, then add minced garlic and stir for another minute until fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spatula. Season with salt, pepper, and dried oregano. Cook until beef is browned through, about 5-7 minutes. Drain any excess fat to keep the dish from being greasy.
- Cook Orzo: While beef cooks, prepare orzo pasta according to the package instructions, usually boiling it in salted water until tender. Drain well and set aside.
- Combine Tomatoes and Orzo: Stir the canned diced tomatoes with juice into the browned beef mixture in the skillet. Add the cooked orzo and mix thoroughly to combine all ingredients.
- Simmer Mixture: Allow the combined mixture to simmer gently for about 5 minutes, stirring occasionally to let flavors meld and excess liquid reduce slightly.
- Add Olives and Feta: Fold in the sliced Kalamata olives and crumbled feta cheese, reserving some feta for garnish. Cook for an additional 2-3 minutes until everything is heated through and flavors develop further.
- Serve: Remove from heat and transfer to a serving dish. Garnish with the remaining feta cheese and chopped fresh parsley to add a fresh, vibrant finish before serving.
Notes
- You can substitute water with beef broth for a richer flavor.
- For a quicker meal, use pre-cooked orzo or minute rice.
- If you prefer a vegetarian version, omit the beef and add sautéed mushrooms or lentils.
- Adjust salt according to the saltiness of feta and olives to avoid oversalting.
- This dish can be made in advance and reheated; add extra feta garnish when serving.
