In a deep non-stick pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-low heat. Once the butter melts and begins to bubble, add 2 finely diced shallots and 2 diced green bell peppers, sautéing for about 5 minutes until softened and fragrant.

Next, stir in 3 minced garlic cloves, 1 tablespoon of Cajun seasoning, 1 teaspoon of celery salt, 1 teaspoon of garlic & herb seasoning, 2 teaspoons of dried parsley, and ½ teaspoon of salt. Cook for another 2 minutes until the mixture is aromatic.

Increase the heat to medium and add 1 pound of ground beef to the pan. Use a wooden spoon to break it up, stirring occasionally until it's well-browned and no longer pink, around 5-7 minutes.

Once the beef is browned, add 1½ cups of orzo pasta to the mixture. Stir well to combine and toast the pasta for about 2 minutes.

Mix in 2 tablespoons of tomato purée followed by 3⅓ cups of beef broth. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes.

Once the orzo is cooked, turn off the heat and fold in 3 tablespoons of grated cheddar cheese until melted and creamy. Serve hot, garnished with fresh thyme and sliced red jalapeño.