Instructions

• Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until no longer pink (about 5–7 minutes). If there is a lot of fat, carefully drain most of it from the skillet.
• Reduce heat to medium. Add 1 small chopped onion and 3 cloves minced garlic to the skillet and cook about 1 minute, then add 1 chopped red bell pepper. Stir and cook about 3 minutes more, until the onion is translucent and the pepper is tender.
• Add 2 cups uncooked orzo to the skillet and stir to combine with the meat and vegetables. Lower the heat to medium-low.
• Pour in 2 cups taco skillet sauce and 2½ cups chicken broth. Stir, then add ½ teaspoon salt and ¼ teaspoon pepper (or to taste) and 1 tablespoon hot sauce. Stir to combine.
• Bring the mixture to a gentle simmer on medium-low and cook, stirring occasionally, for about 10–12 minutes or until the orzo is tender and most of the liquid is absorbed.
• Remove the skillet from the heat and stir in 1 cup shredded cheese until melted. Alternatively, sprinkle the cheese over the top, cover the skillet, and let sit a few minutes until the cheese melts.
• Serve immediately and top each portion with chopped tomatoes, chopped olives, chopped green onions, and chopped fresh cilantro.