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Preheat oven to 350°F. Grease or spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet or Dutch oven over medium high heat, brown the ground beef and onion until the meat is no longer pink, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Drain off excess grease.
Stir in the tomato soup, diced tomatoes, milk, barbecue sauce, dill pickles, mustard, Worcestershire sauce, salt, chili powder, pepper, rice, bacon, and 1 cup of cheese. Taste and season with additional salt and pepper, if desired.
Transfer the beef mixture to the prepared baking dish. Top with the remaining 1 cup of cheese.
Bake uncovered until the filling is hot, about 20-25 minutes. Top with the crushed potato chips and bake for about 5-10 more minutes, until the chips are lightly toasted. Garnish with sliced green onions or chopped fresh herbs and serve.