Southwest Skillet Supreme

My husband doesn't realize it yet, but he's getting ready to make me one of those cool light boxes for taking pictures of my food. Since the time change it's dark at suppertime and I have no natural light to take half-way decent pictures. Let's go ahead and throw this out in the open... I'm no photographer, although I try. I've gotten comments telling me the food would look much better if there wasn't crumbs on the plate, but I like those little crumbs sometimes. It gives the picture character! With that said, look at my poor, pathetic looking skillet meal. I hate even posting it. Although it doesn't look like much, let me assure you this is a VERY yummy dish. It's a really great, quick weeknight meal. The leftovers freeze and reheat well making it a winner. Enjoy :)

SOUTHWEST SKILLET SUPREME
2 pounds ground beef
1-1/2 cups chopped onion
1 tsp dried oregano
1 tsp salt
1 tsp sugar
2 tsp chili powder
1 can (15 ounces) pinto beans, undrained
1 can (11-ounce) Mexican-style kernel corn, drained
3 cans (8 ounces each) tomato sauce
1-1/2 cups (6 ounces) shredded cheddar cheese
Tortilla chips
2 cups shredded lettuce
2 tomatoes, chopped
1 can (2-1/2 ounces) sliced ripe olives, drained
1/3 cup sour cream

In a skillet, cook ground beef with onion until the beef is browned and onion is tender; drain. Stir in next seven ingredients; simmer 15 minutes. Leave in skillet or spoon into a shallow serving dish; sprinkle with cheese and circle with tortilla chips. Garnish with lettuce, tomato, olives and sour cream. Yield: 8-10 servings.