Cheesy Cheeseburger Orzo Skillet
Creamy, juicy, and ridiculously comforting — this Cheesy Cheeseburger Orzo Skillet is the kind of weeknight dinner that disappears faster than you can say seconds.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 1 pound Ground beef (80/20) raw
- 1.5 cups Orzo pasta dry
- 2 cups Shredded cheddar cheese divided, shredded and cold
- 1 cup Heavy whipping cream room temperature
- 8 ounces Tomato sauce room temperature
- 1 tablespoon Dill relish jarred
- 1 teaspoon Yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Salt for pasta water about
- Fresh cracked pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add 1.5 cups of orzo and cook according to package directions (usually 8–10 minutes) until al dente. Drain well and set aside. Rinse briefly with hot water if you want to stop cooking quickly, but drain thoroughly.
- Brown the Beef: Heat a large oven-safe skillet over medium-high heat. Add 1 pound ground beef and break it up with a spatula. Cook until browned and crumbly, about 6–8 minutes. Drain any excess grease into a heatproof container. Sprinkle the beef with 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder; stir to coat evenly and cook 30 seconds more to toast the spices.
- Make the Sauce: Reduce heat to medium. Add 1 tablespoon dill relish, 1 teaspoon yellow mustard, 8 ounces tomato sauce, 1 cup heavy whipping cream, and 1 teaspoon Worcestershire sauce to the skillet with the beef. Stir to combine, then add 1 cup of the shredded cheddar cheese. Gently simmer for 3–5 minutes while stirring until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning with pepper or a pinch more seasoned salt if needed.
- Combine with Orzo: Add the drained orzo to the skillet and mix well so each grain is coated with the cheesy sauce and beef. Fold gently until combined.
- Finish & Serve: Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top. Place the skillet in a preheated 350°F (175°C) oven for 5–10 minutes, or cover the skillet and cook on low heat on the stovetop until the cheese is fully melted and bubbly. Remove carefully (handle will be hot), let sit 2 minutes, then scoop onto plates and serve hot.
Notes
Extra tips or suggestions here: Use 80/20 ground beef for good flavor and juiciness; drain excess fat but don’t over-drain or you’ll lose flavor.