First, I start by heating my frying pan over medium heat. I add the diced red onion and red pepper and cook them until they’re soft and fragrant. Once they are ready, I add the lean beef mince to the pan and brown it until there’s no pink left.

When the beef is cooked, I sprinkle in a pinch of salt, pepper, and the taco seasoning, giving everything a good mix to coat the beef in all those delicious spices. Next, I pour in the chopped tomatoes and stir everything together so that the mixture is well combined.

Then, I add the dry orzo to the pan and stir it in with the other ingredients. After that, I carefully pour in the stock, making sure everything is covered. I cover the pan with a lid, reduce the heat to low, and let it simmer for about 15 minutes. During this time, I stir occasionally to prevent the orzo from sticking to the bottom of the pan. If it looks too dry, I might add a little more water or stock.

Once the orzo is cooked and has soaked up the flavors, I take off the lid and sprinkle the grated cheese on top. I cover it again for a few minutes until the cheese is melted and bubbly.