Recipe: Southwest Skillet Dinner II
Description: I found this recipe on Allrecipes. This skillet dinner will definitely keep you warm on a cold Fall or Winter day. 

***The only changes I made was that instead of 1/2 tsp. of salt, I used ground cumin; and I didn't actually measure out the corn chips and cheese; I used about 3 handfuls of crushed corn chips, and about 1 heaping handful of cheese. 

I also used extra tomatoes. But other than those minor things, everything's the same. 

PS: Can you tell I'm into Southwestern food?
Ingredients: [{"text": "1 pound(s) ground beef"}, {"text": "3/4 cup(s) chopped onion"}, {"text": "1 (16 oz.) can(s) kidney beans, rinsed and drained"}, {"text": "1 (14 oz.) can(s) diced tomatoes, undrained"}, {"text": "1/2 cup(s) uncooked instant rice"}, {"text": "1/2 cup(s) water"}, {"text": "3 tablespoon(s) chopped green pepper"}, {"text": "1 1/2 teaspoon(s) chili powder"}, {"text": "1/2 teaspoon(s) garlic salt"}, {"text": "1/2 teaspoon(s) salt* (see my notes)"}, {"text": "1 cup(s) corn chips* (see my notes)"}, {"text": "3/4 cup(s) shredded cheddar cheese* (see my notes)"}]
Instructions: In a skillet, cook beef and onion over medium heat until no longer pink and drain.
Add beans, tomatoes, rice, water, green pepper and seasonings; mix well and bring to a boil.
Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Remove from heat; sprinkle with corn chips and cheese; cover and let stand for 3 to 5 minutes or until cheese melts.
