- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (15.5 ounce) can chili beans, undrained
- 1 (15 ounce) can tomato sauce
- 1 (11 ounce) can Mexicorn, drained
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 cup shredded Cheddar cheese
- Tortilla chips
- 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.