Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1.5 cups orzo pasta
  • 3 cups low-sodium beef broth
  • 8 oz tomato sauce
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle relish
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the ground beef in a large, cold skillet and turn the heat to medium high. <small>Note: Starting in a cold pan allows fat to render slowly, preventing the meat from seizing.</small>
  2. Let the beef sit undisturbed for 4 minutes <strong>until a dark brown crust develops</strong>.
  3. Stir in the diced yellow onion and minced garlic. <small>Note: The moisture from the onion will help deglaze the brown bits from the pan.</small>
  4. Cook for 3 minutes <strong>until the onions are translucent and fragrant</strong>.
  5. Add the 1.5 cups of orzo directly to the pan with the beef and onions. <small>Note: Toasting the pasta for 60 seconds adds a nutty depth to the dish.</small>
  6. Pour in the 3 cups of beef broth, 8 oz tomato sauce, yellow mustard, and smoked paprika.
  7. Bring the mixture to a boil, then reduce heat to low and cover.
  8. Simmer for 12 minutes <strong>until the pasta is tender and most liquid is absorbed</strong>.
  9. Stir in the dill pickle relish, salt, black pepper, and 1.5 cups of shredded cheddar.
  10. Turn off the heat and let the dish sit for 2 minutes <strong>until the cheese is silky and melted</strong>.