Chili Bean Nacho Skillet

Chili Bean Nacho Skillet

1 pound ground beef
1/2 cup chopped onion
1 can (15-1/2 ounces) chili beans, undrained
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexicorn, drained
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 to 1 cup shredded cheddar cheese
Tortilla chips, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.