Try This 2

• total time: 58 minutes

Ingredients

1 lb lean ground beef

1 small yellow onion, diced

3 cloves garlic, minced (optional)

1 (10 oz) can Rotel

2 cups dry orzo

3½ cups beef broth (or chicken broth)

1 packet taco seasoning

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

2 cups shredded Mexican blend cheese

Optional toppings

Sour cream

Avocado

Green onions

Cilantro

Crushed tortilla chips

Black olives

Jalapeños

Directions

Preheat oven to 400°F.

Brown the ground beef with the onion until the beef is cooked through. Drain excess grease if needed. Stir in the garlic and cook for 30 seconds.

Add the beef mixture to a 9x13-inch baking dish.

Stir in the Rotel, dry orzo, broth, taco seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.

Cover tightly with foil and bake for 35-40 minutes, stirring once about halfway through.

Remove the foil, stir, then top with the shredded cheese.

Return to the oven uncovered for 5-10 minutes, until the cheese is melted and bubbly.

Let rest for 5 minutes before serving.

Notes

If the orzo isn’t quite tender, stir in an extra ¼-½ cup hot broth, cover, and bake another 5-10 minutes.

You can mix in a drained can of black beans or corn before baking for extra protein and texture.

Leftovers are delicious wrapped in tortillas, served over lettuce for taco salads, or scooped with tortilla chips.