Taco Spaghetti

• 5 oz Dried Spaghetti (broken)
• 1 lb Ground Beef
• 1 large Onion (chopped)
• 3/4 cup Water
• 2 tbsp Taco Seasoning Mix
• 11 oz Can of Whole Kernel Corn with Peppers (drained)
• 1 cup Sliced Olives
• 1 cup Colby Jack or Cheddar (shredded)
• 1/2 cup Salsa
• 4 oz Can of Diced Green Chili Peppers (drained)
• 1 Shredded Lettuce
• 1 Tortilla Chips
• 1 Tomato
• 1 Sour Cream (optional)

1. Cook pasta according to package directions.
2. Drain.
3. Preheat oven to 350F.
4. In a 12-inch skillet, cook beef and onion until meat is brown.
5. Drain fat.
6. Stir in water and taco seasoning.
7. Bring to a boil; reduce heat.
8. Simmer uncovered for 2 minutes, stirring occasionally.
9. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.
10. Transfer mixture to lightly greased 2-quart round casserole.
11. Cover with aluminum foil and bake for 15 to 20 minutes until heated through.
12. Sprinkle with remaining cheese and bake until melted.
13. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.

ground beef, onion, water, mix, kernel, olives, cheddar, salsa, green chili peppers, shredded lettuce, tortilla chips, tomato, sour cream

Taken from cookpad.com/us/recipes/350696-taco-spaghetti (may not work)