Description
This Greek Beef Orzo Pasta recipe combines tender ground beef, al dente orzo, savory diced tomatoes, and briny Kalamata olives, all enhanced with oregano and garlic. Finished with creamy crumbled feta cheese and fresh parsley, this hearty skillet dish delivers vibrant Mediterranean flavors in just 45 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 lb (450 g) ground beef
- 1 cup (200 g) orzo pasta
- 1 can (14.5 oz or 400 g) diced tomatoes with juice
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups (480 ml) water or beef broth
Additional Ingredients
- 1 cup (about 150 g) crumbled feta cheese, divided
- 1/2 cup pitted and sliced Kalamata olives
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Gather all ingredients. Dice the red onion and mince the garlic cloves to prepare for cooking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute to release its aroma.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spoon. Season with salt, pepper, and dried oregano. Cook until the beef is browned and cooked through, approximately 5-7 minutes. Drain excess fat if needed.
- Cook Orzo: Separately, cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: Stir diced tomatoes with their juices into the cooked beef mixture. Add the cooked orzo and mix thoroughly to combine all flavors.
- Simmer: Allow the mixture to simmer for about 5 minutes, stirring occasionally for even heating and flavor melding.
- Add Olives and Feta: Fold in sliced Kalamata olives and the majority of the crumbled feta cheese, reserving some for garnish. Cook for another 2-3 minutes until warmed through.
- Serve: Remove from heat, transfer to a serving dish, and garnish with remaining feta cheese and chopped fresh parsley before serving.
Notes
- You can substitute beef broth for water to enhance the flavor of the orzo and overall dish.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes when sautéing the onions.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- For a lighter version, use ground turkey or chicken instead of beef.
- Be sure not to overcook the orzo; it should be firm to the bite for the best texture.
