Tex Mex Skillet Supper

1/2 lb Lean ground beef
1/2 c Chopped onion
1 cn Drained black beans; (15-oz.)
1 cn Diced tomatoes; (14-1/2 oz.)
1 c Frozen corn
1/2 c Uncooked regular rice
1/2 c Ketchup
1 tb Chili powder
1/4 ts Salt
1/4 ts Dried oregano leaves
1/2 c Shredded cheddar cheese
Tortilla chips; optional

In large nonstick skillet, cook beef and onion until beef is browned; drain. Add all remaining ingredients except cheese and tortilla chips; mix well. Simmer, covered, 30 minutes or until rice is cooked. Remove skillet from heat; sprinkle beef mixture with cheese. Cover and let stand until cheese is melted. Serve with chips if desired. Yield: 4 servings.

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