Cheesy Doritos Taco Orzo Skillet
Yield: 6 servings
Total Time: 1h
Your taco night, made in one pan!
Accompaniment: Cornbread
Ingredients
For the cooking liquid
- 2½ cups unsalted chicken stock
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 cup chunky salsa (mild, medium, or hot)
- 1 tbsp worcestershire sauce
- 1 tbsp reduced-sodium soy sauce
- 1 drop of liquid smoke
For the taco seasoning
- 1 tbsp chili powder
- 1¾ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lime pepper
- ½ tsp salt
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ¼ tsp roasted ground coriander
- ¼ tsp MSG (monosodium glutamate), optional for savory depth
- a pinch of nutmeg
For the taco skillet
- 1 lb. (93% lean 7% fat) ground beef
- 1 tbsp sunflower oil
- 1 large white onion, diced
- 3 large cloves of garlic, finely chopped
- ¼ cup pickled jalapeños, finely chopped
- 1 (14.5 oz) can reduced-sodium black beans, drained, rinsed
- 1 cup orzo pasta, uncooked
- 1 (8 oz) pkg extra-sharp white cheddar cheese, freshly grated
- Doritos Tortilla Chips Nacho Cheese Flavored, lightly crushed, to taste
For serving
- scallions, greens, sliced
- lettuce
- sour cream
Instructions
Step 1: Gather all of the ingredients for the cooking liquid.
Step 2: In a medium bowl, combine the chicken stock, undrained tomatoes, salsa, worcestershire sauce, soy sauce, and a drop of liquid smoke.
Step 3: Whisk until fully combined then set aside.
Step 4: Gather all of the ingredients for the taco seasoning.
Step 5: In a small cup, combine the chili powder, cumin, paprika, garlic powder, onion powder, lime pepper, salt, crushed red pepper flakes, oregano, coriander, MSG (optional), and a pinch of nutmeg.
Step 6: Stir to combine then set aside.
Step 7: Gather all of the ingredients for the taco skillet then heat the sunflower oil in a large lidded oven-safe skillet over MEDIUM-HIGH heat for 4 mins.
Step 8: Add the ground beef and cook, stirring occasionally, until the liquid has evaporated and the beef is starting to brown, about 10-12 mins.
Step 9: Add the diced onion.
Step 10: Cook, stirring every minute, until softened and lightly browned, about 6 mins.
Step 11: Add the garlic.
Step 12: Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 13: Add the pickled jalapeños.
Step 14: Cook, stirring frequently, until fragrant. About 1 min.
Step 15: Add the drained and rinsed black beans.
Step 16: Stir to combine, then add the orzo pasta.
Step 17: Stir to combine.
Step 18: Add the taco seasoning.
Step 19: Cook, stirring frequently, to bloom the spices, about 1-2 mins.*
*TIP: Blooming the spices will deepen the flavor and take away any raw spice taste.
Step 20: Pour in the prepared cooking liquid.
Step 21: Stir, scraping up any fond from the bottom of the skillet, until everything is combined.*
*TIP: Fond is the browned bits left on the bottom of a pan after searing meat or vegetables.
Step 22: Bring to a gentle simmer.
Step 23: Reduce heat to MEDIUM-LOW and cook covered, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed, about 15 mins. Remove from heat.
Step 24: Let the pasta rest covered (off the heat) for 10 mins to finish thickening.
Preheat the broiler.
Step 25: When the pasta is done resting, top with lightly crushed Doritos, to taste.
Step 26: Top evenly with the freshly grated cheese.
Step 27: Broil for 2-3 mins, watching carefully to prevent burning, until the cheese is melted. Serve immediately with sour cream, lettuce, and sliced green scallions.