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Cook The Beef And Chili Powder In A 10-Inch Skillet Over Medium-High Heat Until The Beef Is Well Browned, Stirring Often To Separate Meat. Pour Off Any Fat. Stir The Soup, Water, Tomatoes And Beans In The Skillet And Heat To A Boil. Reduce The Heat To Low. Cover And Cook For 10 Minutes. Remove The Skillet From The Heat. Stir In The Rice. Cover And Let Stand For 5 Minutes Or Until The Rice Is Tender. Sprinkle With The Cheese. Serve With The Tortilla Chips For Dipping.
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