This one pot creamy ground beef and orzo is a quick, comforting dinner made in about 30 minutes with a rich tomato sauce and a creamy dairy free finish. It is simple, hearty, family-friendly, and perfect for busy weeknights when you want a satisfying meal with minimal washing up.
This easy ground beef and orzo recipe is the kind of meal that belongs in every weeknight dinner rotation. It is warm, cosy, creamy, and filling, but it is also made without dairy, which makes it a great option when you want comfort food that still suits a dairy free diet.
The best part is that everything cooks in one pot. The orzo is simmered directly in the tomato and beef sauce rather than boiled separately, which gives the dish its creamy texture without needing extra effort. As the orzo cooks, it releases starch into the sauce, helping everything become thick, glossy, and rich. It also means fewer dishes at the end of the night, which is always a bonus.
The sauce is built with onion, garlic, Italian herbs, passata, beef stock, and dairy free cream. It is simple, but the flavour is deep and comforting. A handful of baby spinach is stirred through at the end for colour, texture, and a little extra goodness. Finish the dish with dairy free parmesan and fresh parsley, or use regular parmesan if you do not need the recipe to be fully dairy free.
If you are looking for a quick one pot dinner with ground beef, this creamy ground beef and orzo is a dependable option. It is easy enough for a busy evening, but still feels like a proper homemade meal.
Key Ingredients
This ground beef and orzo recipe uses simple ingredients to create a creamy, hearty dinner with plenty of flavour. It is ideal for nights when you have pantry staples on hand but still need an easy meal idea.
All ingredient quantities are listed in the recipe card below.
- Ground beef/beef mince – Use regular or lean ground beef depending on your preference. Lean beef mince works well if you want a rich flavour without too much excess fat.
- Orzo – Also known as risoni in Australia, orzo is a small rice-shaped pasta. It cooks directly in the sauce, helping to create the creamy texture. Substituting another pasta shape may require different liquid amounts and cooking times.
- Onion and garlic – These create the savoury base of the dish and add depth to the sauce.
- Italian herbs – A dried Italian herb blend is convenient, but dried oregano, parsley, or basil can also be used.
- Passata/tomato purée – This forms the base of the tomato sauce. Canned tomato sauce can be used in the US. Diced tomatoes will also work, although the final sauce will not be as smooth.
- Beef stock – Beef stock gives the sauce a deeper, richer flavour. Chicken or vegetable stock can be used if that is what you have, but beef stock is the best match for this recipe.
- Dairy free cream – Use your favourite store-bought dairy free cream or a homemade dairy free cream alternative.
- Baby spinach – Optional, but it adds colour, fibre, and extra nutrients without changing the flavour too much.
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Step-By-Step Instructions
Step 1: Heat the olive oil in a large, deep frying pan or pot over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent.
Step 2: Add the ground beef and cook, breaking it up with a spoon, until browned all over and any excess liquid has evaporated. Stir in the Italian herbs and garlic.
Step 3: Add the orzo, passata, and beef stock. Stir well so the pasta is evenly coated in the sauce, then bring everything to a gentle boil.
Step 4: Reduce the heat to low and simmer uncovered for 10–12 minutes, stirring often, until the orzo is tender and most of the liquid has been absorbed.
Step 5: Stir through the dairy free cream and baby spinach. Cook briefly until the spinach wilts and the sauce becomes smooth and creamy.
Step 6: Taste and season with salt and pepper. Serve topped with dairy free parmesan and chopped fresh parsley.
👉 Do not walk away while the orzo is cooking. Orzo releases starch as it simmers and can stick to the bottom of the pan. Stir regularly, especially during the first few minutes.
Storage Instructions
This creamy ground beef and orzo stores well, making it useful for leftovers or meal prep. Allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
If you plan to make it ahead, slightly undercook the orzo, as it will continue to absorb sauce as it sits.
To reheat, add a splash of beef stock or water to loosen the sauce and bring back the creamy texture. Warm gently in a saucepan over low to medium heat, stirring regularly, or microwave in 1-minute bursts, stirring between each interval.
Recipe FAQs
Yes. If you do not need this recipe to be dairy free, you can use regular thickened cream and finish the dish with parmesan cheese.
Yes. Pork mince or turkey mince can be used. If using turkey or pork, chicken stock is a suitable replacement for the beef stock.
This recipe has been written for orzo, so other pasta shapes may need different cooking times and liquid amounts. You can experiment, but the texture and timing may change.
If you make this recipe, please leave a comment and a rating below. It helps others know what to expect and is always appreciated.
More One Pot Recipes:
One Pot Sausage Casserole
One Pot Creamy Tomato Chicken Pasta
One Pot Spicy Sausage Pasta
One Pot Sausage and Broccoli Pasta
One Pot Creamy Ground Beef and Orzo (Dairy Free)
Equipment
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Large deep frying pan or cast iron pot
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 500 grams (1 lb) beef mince/ground beef
- 1 teaspoon Italian herbs
- 2 cloves garlic, minced
- 200 grams (7 oz) risoni/orzo
- 500 ml (2 cups) passata
- 500 ml (2 cups) beef stock
- 60 ml (¼ cup) dairy free cream
- 2 packed cups baby spinach
- Salt and pepper, to taste
- Dairy free parmesan, to serve
- Chopped fresh parsley, to serve
Instructions
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Heat the olive oil in a large, deep frying pan or pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
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Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon, until browned all over and the liquid has evaporated.
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Stir in the Italian herbs and garlic. Cook for 1 minute, stirring constantly, until fragrant.
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Add the risoni/orzo, passata, and beef stock. Stir well, bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 10–12 minutes, stirring frequently, until the orzo is cooked and most of the liquid has been absorbed. The mixture should be saucy but not soupy.
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Stir through the dairy free cream and baby spinach. Cook for 1–2 minutes, or until the spinach has wilted and the sauce is creamy.
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Season with salt and pepper to taste. Serve topped with dairy free parmesan and chopped fresh parsley.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, so accuracy cannot be guaranteed. For the most reliable results, calculate nutrition based on the exact ingredients you use.