One Pot Cheesy Taco Orzo

One Pot Cheesy Taco Orzo

A one-pot 30-minute meal that requires little cleanup. If you're looking for a perfect, easy weeknight meal the whole family will love, look no further.  It is customizable by adding in your favorite veggies to this dish, like broccoli, asparagus, mushrooms, you name it. Want to change up the beef? Feel free to use chicken, whether it’s ground or cut-up pieces of chicken breast or thighs. Basmati rice or couscous works instead of orzo. The recipe has tons of flavor with a little bit of a kick. The meal was paired with a breadstick and fresh fruit. It was adapted from  jocooks.com 

Ingredients:

• 1 pound ground beef
• Salt and pepper to taste
• 1 tablespoon of oil
• 1 cup of sweet onions, chopped
• 3 cloves garlic (minced)
• 1 red bell pepper, chopped or 1 cup diced mini sweet red and yellow peppers
• 2 cups orzo (uncooked)
• 2 cups taco skillet sauce (packet found in grocery store, Mexican section) 
• 1 can diced tomatoes with chiles 
• 2½ cups chicken broth, low sodium
• Optional 1 tablespoon hot sauce (such as Sriracha)
• 1 cup cheese (shredded; I used a blend of Mozzarella and Cheddar)

Optional toppings

• tomatoes (chopped)
• olives (chopped)
• green onions (chopped)
• fresh cilantro (chopped)

Directions:

• In a large skillet, saute onions, garlic, and peppers in oil for about 2-3 minutes. Add orzo and stir fry for a few minutes. Add the ground beef, season with salt and pepper, crumble it, and cook until no longer pink. Wipe the pan free of grease.
• Stir in the taco skillet sauce, diced tomatoes with juices, and chicken broth on medium-low. Season with salt and pepper, then add the hot sauce if using.  Cook uncovered for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
  
  
  
• To finish the dish, stir in the cheese until melted. Alternatively, you can top it with cheese and cover the skillet with a lid until it melts. Top with tomatoes, green onions, and fresh cilantro before serving.

Top the meal with a refreshing Strawberry Margarita Slurpee.

The recipe serves four. 
Ingredients: 

• 6 ounces tequila
• 2 ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 ounces of frozen limeade concentrate

Directions: 

• Fill a blender half full with crushed ice.
• Pour in the tequila with triple sec, then add the strawberries and limeade. 
• Blend for 30 seconds or until smooth. Serve in chilled margarita glasses with the rims dipped in sugar. 
•  Garnish with a strawberry.