Brown the Beef: Heat a large deep pot over medium heat. Add ground beef and cook while breaking it apart until no pink remains. Let it sit briefly so it picks up color and flavor.
Add Onion and Pepper: Stir in the chopped onion and red bell pepper. Cook for about 4 minutes until softened and lightly glossy.
Build the Flavor: Add minced garlic and stir for about 30 seconds until fragrant. Pour in taco skillet sauce and hot sauce, then stir until everything looks evenly coated.
Add the Orzo: Pour the uncooked orzo directly into the pot. Stir well so the pasta mixes through the beef and sauce.
Pour in Broth: Add chicken broth, salt, and pepper. Stir and bring the mixture to a gentle simmer.
Simmer and Stir: Lower the heat, cover the pot, and cook for about 10 minutes. Stir once or twice so the orzo cooks evenly and does not stick.
Add Cheese and Extras: Remove the lid and stir in shredded cheese, chopped tomatoes, and olives. Let it cook uncovered for another 3 to 5 minutes until creamy and thick.
Finish Fresh: Turn off the heat and sprinkle green onions and fresh cilantro on top. Let it rest for a few minutes before serving.
