Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink. If there’s excess grease, drain it before moving on.

Pro Tip: Want extra flavor? Sprinkle a pinch of salt while the beef is browning—it helps bring out the meaty taste!

Add the diced onion to the skillet and cook for 2-3 minutes, stirring occasionally, until softened. Toss in the minced garlic and cook for another 30 seconds until fragrant.

Stir in the orzo pasta, Italian seasoning, paprika, salt, and black pepper. Let the orzo toast slightly for about a minute, which helps enhance its nutty flavor.

Pro Tip: Toasting orzo before adding liquid gives it a richer taste and prevents it from turning mushy!

Pour in the diced tomatoes, tomato paste, and beef broth, then give everything a good stir. Bring to a gentle boil, then reduce heat to low, cover, and let it simmer for about 10-12 minutes, stirring occasionally. The orzo will absorb the liquid and become tender.

Once the orzo is tender and most of the liquid is absorbed, stir in any optional add-ins like cheese, spinach, or bell peppers. If using cheese, cover the skillet for 1-2 minutes to let it melt.

Pro Tip: If the dish looks too thick, add a splash of broth or water to loosen it up before serving.

Remove from heat and let it sit for a minute. Garnish with fresh parsley or extra cheese, then scoop onto plates and enjoy your delicious, hearty meal!