In a large skillet, cook ground turkey or beef over medium-high heat until no longer pink. Drain fat, if any. (I prefer to use extra lean meat, so there’s usually not much to drain.)

Next, add the garlic, salt, pepper, smoked paprika and taco seasoning to the pan. Mix everything together.

Add the can of diced tomatoes, chicken broth and orzo to the pan and stir. Mix well, making sure the orzo is mixed well with the liquid. Bring to a boil.

Turn heat down to medium-low, mix ingredients again and cover. Cook for approximately 12-15 minutes, stirring about 2 times throughout the process, so the orzo doesn’t stick to the bottom of the pan. (If you notice that the orzo is starting to stick to the pan during any of the times you stir, just add an extra splash of broth and stir.)

Once orzo is fully cooked, sprinkle on the cheese and mix it in. Enjoy as is, or you could add fresh toppings like shredded lettuce, spinach, fresh tomatoes, sliced onions, avocado, cilantro, sour cream or a squeeze of fresh lime juice.

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