Beef, Bacon and Cream Rice Bowl

• 1 lb ground beef
• 1/2 large onion, chopped
• 3 clove garlic
• 1 tsp ground black pepper
• 1/4 tsp cumin
• 1 can cream of mushroom soup
• 1/2 can milk
• 1 tbsp oil
• 2 slice bacon
• 3/4 cup frozen veggies of your choice
• 4 cup cooked rice

1. Start rice.
2. Add oil to a skillet, wok or stir fry pan, set heat to medium high
3. Chop up bacon into 1/2 - 3/4 inch pieces
4. Add bacon to hot pan, stir and cook until just before crisp
5. Add ground beef to pan, break it up as it cooks.
6. Bacon pieces should crisp up also while the beef cooks.
7. Note - if you have a lot of fat, drain it before adding onions & garlic.
8. When beef just loses all its pink color, add garlic and onion and frozen veggies, I was using Edamame here.
9. Stir and cook until onion is cooked, about 4-5 minutes.
10. Reduce heat to medium.
11. Add can of soup, fill can half full of milk and add.
12. Stir until combined.
13. Add black pepper and cumin.
14. Stir for about 3-4 minutes.
15. Make sure it is completely heated through, and cooked to your liking.
16. Place about 1 cup of hot cooked rice in bowl.
17. Add about 1/4 of the meat mixture on top.
18. Serve.

ground beef, onion, clove garlic, ground black pepper, cumin, cream of mushroom soup, milk, oil, bacon, frozen veggies of your choice, rice

Taken from cookpad.com/us/recipes/346800-beef-bacon-and-cream-rice-bowl (may not work)