Heat a 12-inch skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spoon, until no longer pink.
Add the chopped onion and minced garlic to the skillet and cook about 1 minute, stirring, until fragrant.
Add the chopped red bell pepper and continue to cook about 3 minutes, until the onion is translucent and the pepper is tender.
Reduce heat to medium-low and stir in the uncooked orzo, taco skillet sauce, and chicken broth. Season with salt, pepper, and add the hot sauce; stir to combine.
Simmer, stirring occasionally, for 10–12 minutes or until the orzo has absorbed most of the liquid and is tender.
Remove the skillet from heat and stir in the shredded cheese until melted, or sprinkle the cheese on top and cover the skillet briefly until it melts.
Top the finished orzo with chopped tomatoes, olives, green onions, and fresh cilantro, then serve.
