Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain and blot with paper towels well to absorb grease.
Return meat to skillet. Add onion, chili powder, garlic, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chilies; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.
Notes
SERVING SUGGESTION: Serve with steamed broccoli and a salad.