In a large skillet, stir together undrained tomatoes, rice, water, sugar and seasonings. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for about 12 to 15 minutes, until rice is tender. Stir in salsa, beans and meat; heat through. To serve, spoon mixture into warmed tortillas; add your favorite toppings.
Tip: A fresh-tasting chopped salad of lettuce and tomatoes is always welcome alongside spicy Mexican dishes. Try this easy dressing. In a covered jar, combine 3 tablespoons olive oil, 2 tablespoons lime juice, 1/4 teaspoon dry mustard and 1/2 teaspoon salt. Cover and shake until well blended.
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