brown ground beef and onion in skillet; drain.

Add taco seasoning, rotel, salsa, beans and 1 cup water.

Bring to a boil, cover and reduce heat.

Simmer for 20 minutes, stirring occasionally.

Heat oven to 400°F.

Add another cup of water to meat mixture and return to a boil.

Remove from heat. Add rice, stir and cover.

Let sit for 5 minutes. Pour into a 8 x 8 baking dish.

Top with shredded cheese and crushed corn chips.

Bake about 10 minutes or until bubble and browned on top.

Serve with sour cream, chopped onions and/or shredded lettuce.