Heat a large skillet over medium heat and add the ground beef, breaking it apart as it cooks until no pink remains, about 6-8 minutes.

Add the chopped onion to the skillet with the beef, cooking for another 3-5 minutes until soft and slightly translucent.

Carefully drain the excess fat from the skillet.

Sprinkle chili powder, salt, and garlic salt over the beef and onion mixture, stirring to coat evenly.

Pour in the diced tomatoes (with juice), add the drained kidney beans, instant rice, water, and chopped green pepper, stirring to combine.

Bring the mixture to a rolling boil over medium heat.

Reduce heat to medium-low, cover, and let simmer for about 20 minutes, or until the rice is tender and most liquid has absorbed.

Once finished, remove from heat and let sit for a couple of minutes, then top with shredded cheese, green onions, and crushed tortilla chips before serving.