1 lb ground beef (or venison, pork, or turkey)
1 lb bacon
2 tb salsa
1tsp onion powder
1tsp garlic powder
1 tb dried parsley
2 cups brown rice, pre-cooked
1/2 cup diced mushroom (or 1 10oz can)
1/2 pound asparagus, pre-cooked
1/2 cup grated Manchego
Mix beef, spices, salsa and one egg thoroughly. Roughly quarter into balls. Squash the ball with a greased slender cup or glass and form sides up the glass. Remove carefully and place in baking pan or on individual squares of foil for grilling. Shape the meat mixture further if needed to get evenly thick and tall sides for each beef-well.
Wrap each beef-well in a slice of bacon (add a little if needed).
Mix pre-cooked brown rice, asparagus (chopped) and diced mushroom into a bowl with 1/4 cup cheese. Mix well. Fill the beef-wells with this mixture and set the remainder aside.
NOTE: In the photographed version, asparagus stems were used to line the sides of the well. They were precooked and thus already tender.
Take the remaining bacon and slice into pieces approximately 1/5-2 inches long. Carefully place a layer of bacon pieces across the top of each stuffed beef-well. this will help to contain moisture so that the veggies don’t dry out.
Slide the tray into the pre-heated oven for 40 minutes.
Into a skillet, toss the rest of the bacon strips and cook to preferred chewiness or crunchiness. Drain and set aside.
Drop butter into the skillet and allow it to melt. Add the remaining egg and stir vigorously. Before the egg is quite done, toss in the remaining stuffing and stir while the egg finishes cooking. Add the remaining bacon with a sprinkle of cheese and toss.
Emplate one beef-well with a quarter of the stir-fry, sprinkling remaining cheese on top.
Give this a try and let us know how yours turned out!
— Ann Cathey