Ingredients
– 450 grams ground beef (80/20 blend)
– 1/2 medium yellow onion diced
– 1 tablespoon fresh garlic minced
– 1 teaspoon seasoned salt
– 225 milliliters tomato sauce
– 60 milliliters ketchup
– 1 tablespoon yellow mustard
– 320 grams instant rice
– 480 milliliters beef broth
– 120 grams cooked bacon chopped
– 110 grams sharp cheddar cheese shredded
Instructions
1-In a skillet, brown 450 grams of ground beef with 1/2 diced medium yellow onion for 6 to 8 minutes.
2-Add 1 tablespoon minced fresh garlic, sauté briefly, season with 1 teaspoon seasoned salt, and drain excess fat.
3-Stir in 225 milliliters tomato sauce, 60 milliliters ketchup, 1 tablespoon yellow mustard, 320 grams instant rice, and 480 milliliters beef broth. Simmer until the rice is tender.
4-Remove from heat and mix in half of the 120 grams chopped cooked bacon and 110 grams shredded sharp cheddar cheese until melted.
5-Grease a ring mold, press the rice mixture into it, add a layer of the remaining bacon and cheese in the center, then top with more rice mixture. Finish with the rest of the bacon and cheese on top.
6-Cover and let the cheese melt, then carefully release the mold and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Use 80/20 ground beef for moisture and flavor.
🍚 Instant rice absorbs broth faster and yields tender results.
🧀 Freshly shredded sharp cheddar cheese helps bind and hold the stack’s shape.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 stack
- Calories: 560
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg