Cook bacon in Dutch oven until crisp. Remove bacon with slotted spoon, leaving drippings in pan. Melt butter and add garlic salt, onions, mushrooms, and carrots. Cook 4-5 minutes, stirring occasionally, until onions are tender.

Stir in orzo, broth, beans, bacon, and beef, breaking beef up with a spoon. Bring to a boil.

Reduce heat to medium-low and cook 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid has been absorbed.

Serve as is, or over buttermilk biscuits. Recipe doubles easily with no modifications to feed a larger crowd.