Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion (100g), finely diced
  • 2 cloves garlic (6g), minced
  • 1 tbsp olive oil
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 3 cups cooked white rice
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in the skillet over medium high heat. Add the ground beef and diced onion, cooking until the meat is no longer pink and has developed a deep brown sear. Note: Don't stir too often; let the meat sit for a few minutes to get a crust.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain any excess grease from the pan. Note: Leaving too much fat will make the cheese topping slide off.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, Worcestershire sauce, and smoked paprika.
  4. Stir the browned beef mixture into the bowl until the meat is fully coated in the velvety sauce.
  5. Fold in the cooked rice gently. Note: Use a spatula and a light hand to avoid smashing the grains.
  6. Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  7. Evenly distribute the shredded cheddar and grated Parmesan across the surface.
  8. Place in a preheated oven at 375°F (190°C). Bake for 20–25 minutes until the edges are bubbling and the cheese is mahogany colored.
  9. Let it rest for 5 minutes before serving. Note: This allows the sauce to set so you get a clean scoop.
  10. Garnish with fresh chopped parsley.