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NACHO SKILLET CASSEROLE 
1 lb. ground beef
1 med. onion, chopped
1 tsp. sugar
1/2 tsp. oregano leaves
1/2 to 1 tsp. chili powder
15 1/2 oz. can kidney beans, drained
15 oz. can tomato sauce
12 oz. can Green Giant Mexicorn, drained
2 c. lightly broken tortilla chips
4 oz. (1 c.) shredded Cheddar cheese

In large skillet brown ground beef and onion; drain well. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce, and corn. Simmer 10 to 20 minutes, stirring occasionally, until most of the moisture is absorbed. Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover, simmer 2 or 3 minutes or until cheese is melted. Serve immediately.
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