Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Break up the meat with a spatula and 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 and the mixture becomes cohesive.

Sprinkle the remaining cheese and bacon evenly over the surface. Cover and let stand for 2–3 minutes to melt the cheese with the residual steam.

Lightly grease the inside of a cooking ring mold (7–10 cm) 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.