One pan "Mississippi" beef and orzo

Prep Time: 20mins

Cook Time: 10mins

Feeds: 4-5

Health score: Big back

Ingredients:

*1 lb ground beef or ground beef/pork mix

*2 Tbsp butter

*1.5 Cups (2/3lb) dry orzo pasta

*1 pack dry Au Jus mix (I use the low sodium kind)

*1 pack dry ranch dressing mix

*3 Cups unsalted beef broth

*8-10 banana pepper rings (from the jar), diced

*1 white onion, diced (or minced if hiding veggies from kids)

*1 Tbsp jarlic

*salt and pepper, to taste

*Optional: Diced jalapeno or dry red pepper flakes

Directions:

Heat a large saucepan on med-high heat. Add beef, onions, and jalapeno or red-pepper (if desired).

Brown ground beef and soak any excess oil with a paper towel. Push contents to one side of saucepan and add jarlic on top of the beef/onion mix.

In empty side of saucepan, add butter and dry orzo pasta. Stir the butter and orzo constantly for three minutes to lightly toast the pasta.

Incorporate the toasted orzo and beef/onion/jarlic mixture and allow garlic to cook for roughly 1 minute, or until fragrant.

Add beef broth, ranch mix, au jus mix, and banana peppers. Stir to incorporate all ingredients and bring to a boil. (I usually pour about a tablespoon of banana pepper "juice" in too)

Reduce heat to low and cover. Simmer for 8-10 minutes, stirring frequently (make sure to scrape the bottom of the pan so no pasta sticks), until pasta is done and sauce has thickened.

Add salt and pepper as needed, I rarely need much extra salt in this recipe as the au jus, ranch pack, and banana peppers are already fairly salty.

I like to put fried onions and green onions on top of mine for a little crunch.