Ingredients
1 pound ground beef4 celery ribs, chopped2 large onions, chopped3 cups water1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (6-3/4 ounces) quick-cooking long grain and wild rice mix5 bacon strips, cooked and crumbled
Preparation
In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon.
