1 lb ground beef

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 cup orzo pasta

2 cups beef broth

1/2 cup heavy cream

1/2 teaspoon dried oregano

1/4 teaspoon paprika

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned (about 5 minutes).
Add chopped onion and minced garlic. Cook for 2-3 minutes until the onion softens.
Stir in orzo pasta, beef broth, dried oregano, paprika, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in heavy cream and cook for an additional 2-3 minutes until the sauce is creamy and heated through.
Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

You can swap out the heavy cream for half-and-half or a dairy-free cream alternative for a lighter version.

Add spinach, bell peppers, or other veggies to increase flavor and color.

Use ground turkey or chicken for a leaner alternative to ground beef.

For a Mediterranean twist, top with Kalamata olives and feta cheese.

Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or water.