Ingredients
Scale
- 450 grams ground beef (80/20 blend)
- 60 grams yellow onion, diced
- 15 grams fresh garlic, minced
- 5 grams seasoned salt
- 225 grams tomato sauce
- 60 milliliters ketchup
- 15 milliliters yellow mustard
- 320 grams instant rice
- 480 milliliters beef broth
- 100 grams cooked bacon, chopped
- 115 grams sharp cheddar cheese, shredded
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and diced onion. Sauté for 6 to 8 minutes until browned.
- Incorporate minced garlic and sauté for 1 minute until aromatic. Drain excess fat and season with seasoned salt.
- Add tomato sauce, ketchup, yellow mustard, instant rice, and beef broth to the skillet. Stir thoroughly to combine.
- Bring to a gentle simmer and cook for 2 to 3 minutes until rice is tender.
- Remove from heat and fold in 55 grams of cheddar and 55 grams of bacon until melted.
- Sprinkle the remaining cheddar and bacon on top. Cover and let stand for 2 to 3 minutes to melt the cheese.
- Serve while hot with optional garnishes.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add beef broth when reheating if dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg