Zesty Mediterranean Beefaroni
This Zesty Mediterranean Beefaroni is a flavorful one-pot meal packed with savory ground beef, sun-dried tomatoes, Kalamata olives, and feta cheese, all simmered with orzo pasta in a rich tomato broth.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium red onion chopped
- 3 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 1/2 cup sun-dried tomatoes packed in oil (drained and chopped)
- 4 cups vegetable broth
- 1/2 cup Kalamata olives pitted and halved
- 2 cups orzo pasta uncooked
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes optional, for a kick
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled feta cheese for topping
- Fresh parsley or dill chopped, for garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot, then brown the ground beef, breaking it up and draining excess fat.
- Add chopped red onion and cook until soft; stir in minced garlic and cook for another minute.
- Pour in diced tomatoes, sun-dried tomatoes, and vegetable broth; stir in olives and seasonings, then bring to a simmer.
- Add uncooked orzo pasta, stirring well to submerge it in the liquid.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is cooked and liquid absorbed, stirring occasionally.
- Remove from heat and let it rest for a few minutes before serving.
- Top with crumbled feta cheese and garnish with fresh parsley or dill.
Notes
For a spicier kick, increase the amount of red pepper flakes. This recipe is a great one-pot meal that minimizes cleanup. Ensure to stir occasionally while the pasta simmers to prevent sticking.