1 (7 ounce) package of Spanish rice
1/2 cup water
2 (15 ounce) cans stewed tomatoes
1 large onion, sliced
1 large green pepper, sliced
2 tsp chili powder
1 package tortilla chips
1/2 cup shredded Monterrey Jack cheese with jalapenos
Combine ground beef, egg, rice mix, and water in a large bowl; mix well. Shape into 1 1/2 inch meatballs. Chill for several minutes to firm.
Brown meatballs in a large skillet over medium-high heat; pour off drippings. Add tomatoes, onion, and green pepper. Sprinkle with chili powder.
Simmer, covered, for 20 minutes or until meatballs are cooked through and rice is tender.
Arrange tortilla chips in serving dish. Spoon in meatballs and sauce. Sprinkle with cheese and serve.