Tex-Mex Skillet Supper

1/2 pound lean ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup uncooked regular rice
1/2 cup tomato catsup
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Cheddar cheese
Tortilla chips (optional)

In large nonstick skillet, cook beef and onion until beef is browned; drain. Add remaining ingredient 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.