Heat oil in large skillet. Sauté bell pepper and onion about 5 minutes until slightly tender.(Don't overcook; leave slightly crisp.) Remove veggies and set aside. Add ground beef and brown. Drain off juice. Add tender-crisp bell pepper and onion; stir to combine. Add diced tomatoes with juice plus one can of water. Add drained beans. Add garlic salt, pepper, and chili powder. (Also, you can add a dash of cayenne pepper for a little zing!) Stir and bring to just boiling. Add rice. Reduce heat, cover and simmer about 20 minutes or until rice is tender. Put grated cheddar cheese on top and continue heating until cheese is melted. Top with crushed chips and serve.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6|
|Calories from Fat: 399 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 96.8mg||30 %|
|Sodium 774.4mg||27 %|
|Potassium 601.9mg||16 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 45.7g|
|Protein 29.5g||42 %|
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Calories per serving: 718
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