In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef, breaking it apart as it browns for about 5-7 minutes until it's no longer pink. Incorporate the chopped onion and minced garlic, stirring for 1 minute until the onion is translucent. Next, add the chopped red bell pepper and cook for another 3-4 minutes until softened.

Stir in the uncooked orzo, taco skillet sauce, and low sodium chicken broth. Season with salt, pepper, and hot sauce for a kick. Bring this mixture to a gentle simmer over medium heat and reduce the heat to low, allowing it to cook for 10-12 minutes, stirring occasionally until the orzo absorbs most of the liquid and becomes tender.

Once the orzo is tender and the liquid mostly absorbed, remove the skillet from heat. Stir in the shredded cheese until melted and creamy, or sprinkle the cheese over the top, cover the skillet, and let sit for a few minutes.

Divide the mixture among serving bowls and top with fresh chopped tomatoes, olives, green onions, and cilantro for added flavor and color.