5-Ingredient French Onion Beef and Orzo Directions:
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Drain excess grease.
Add the beef, dry orzo and condensed French onion soup to a 4- to 6-quart slow cooker. Heat the broth until hot, pour it in and stir well.
Cover and cook on HIGH for 45–75 minutes, stirring after 30 minutes and checking for tenderness after 45 minutes. If the pasta needs more liquid, stir in hot water, ¼ cup at a time.
Once the orzo is just tender, turn off the slow cooker and stir in 1½ cups mozzarella. Sprinkle the remaining ½ cup over the top.
Cover for 5–10 minutes, until the cheese melts. Let rest uncovered for 5 minutes, then serve.
Practical Woman's Secret
Stop cooking as soon as the orzo is tender and still slightly saucy. It continues absorbing liquid during the rest, so waiting until it looks dry can leave the finished dish too thick.
Serving and Storage
Serve warm with a green salad or steamed vegetables.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to loosen the pasta.
Nutrition Information
Estimated per serving: ⅙ of the recipe, based on 6 servings
Calories: 550 kcal
Protein: 34 g
Carbohydrates: 66 g
Fat: 17 g
Fiber: 3 g
Sugar: 5 g
Sodium: 1,200 mg
I'm waiting for your comments! Enjoy!
