Step 1: Prepare the Potatoes

• Peel and cut the russet potatoes into small chunks. Place them in a large pot, cover with water, and bring to a boil.
• Cook the potatoes for about 15 minutes or until tender when pierced with a fork.
• Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth. Set aside.

Step 2: Cook the Rice

• While the potatoes are cooking, prepare the rice according to package instructions. Set aside.

Step 3: Cook the Ground Beef

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
• Add the minced garlic and cook for another minute.
• Add the ground beef to the skillet, breaking it apart as it browns. Cook until the beef is fully browned and no longer pink, about 6-8 minutes.
• Drain excess fat and return the beef to the skillet.
• Stir in the beef broth, smoked paprika, onion powder, garlic powder, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.

Step 4: Assemble the Casserole

• Preheat your oven to 375°F (190°C).
• In a greased 9×13 inch baking dish, layer the cooked rice evenly at the bottom.
• Spread the beef mixture over the rice layer.
• Smooth the mashed potatoes on top of the beef, spreading them evenly with a spatula.

Step 5: Add Toppings

• Sprinkle the shredded cheddar cheese generously over the mashed potatoes.
• Add the crumbled bacon over the cheese.
• Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 6: Prepare the Sour Cream and Chive Sauce

• In a small bowl, mix the sour cream, chopped chives, garlic powder, lemon juice, salt, and pepper until well combined.
• Set the sauce aside for serving.

Step 7: Garnish and Serve

• Once the casserole is done baking, remove it from the oven and let it cool for about 5 minutes.
• Garnish with fresh green onions and drizzle the sour cream and chive sauce over the top.
• Serve warm and enjoy!