Chef's Pick
12 min.
610 cal.
2 serv.
No Heat
Cook time: 12 minutes
Boil a large pot of salted water, add ½ of the orzo + cook 9-11 min or until al dente, then drain + return to pot; stir in 1 tbsp oil + salt/pep; divide between bowls
Heat a skillet over med-high, pour beef + juice into pan, break up beef, heat 2 min, flip + cook 2-3 min more until warmed + browned
Wash + dry ½ cucumber; thinly slice; divide beef + cucumber between bowls then drizzle with ranch dressing—delish!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
610
36g
47
Saturated Fat
7g
35%
Trans Fat
1g
65mg
22%
360mg
16%
44g
16%
Dietary Fiber
2g
8%
Total Sugars
3g
Included 1g added sugars
2%
29g
0%
1%
32%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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