Preparation

• Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Break up the meat with a spatula.
• Cook for 6–8 minutes, until the beef is browned and the onions are translucent.
• Add minced garlic and sauté for 1 minute until aromatic. Drain excess fat from the skillet, then season with seasoned salt.
• Stir in tomato sauce, ketchup, mustard, instant rice, and beef broth. Mix everything together until fully combined.
• Bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the broth is absorbed and the rice is tender.
• Remove from heat. Stir in half of the shredded cheese and half of the chopped bacon until the cheese melts.
• Sprinkle the remaining cheese and bacon evenly over the surface. Cover and let stand for 2–3 minutes to melt the cheese.
• Lightly grease the inside of a cooking ring mold and place it on a serving plate. Add 2–3 tablespoons of the rice mixture to the mold and press firmly to form a stable base.
• Sprinkle reserved bacon and cheddar in the center for a melted core.
• Spoon additional rice mixture over the center and press gently to compact and stabilize the stack.
• Scatter remaining bacon and cheese on top. Optionally, briefly broil or torch for a golden finish.
• Cover for 2–3 minutes to allow layers to settle. Gently remove the ring mold while pressing softly on the top to keep the stack intact.
• Serve immediately while hot.