Feel free to buy the individually wrapped, pre-sliced pepper jack cheese, but if you can only find the block cheese, then slice off in thin chunks to ensure melting. Instead of thick-cut, use the regular sliced bacon so that they will bake crispy. For the ground beef, I usually specify 80/20 ground chuck, but not here; the ground pork will lend enough fat and flavor to the mix. I serve this dish with green petit pois peas and yeast rolls, but it really doesn’t need a side dish at all.