Taco Spaghetti

• 5 5 ounces linguine or 5 ounces fettuccine, broken
• 1 lb ground beef or 1 lb ground turkey
• 1 large onion, chopped (1 cup)
• 3/4 cup water
• 0.5 (1 1/4 ounce) envelope taco seasoning mix (2 tablespoons)
• 1 (11 ounce) can mexicorn whole kernel corn, drained
• 1 cup pitted ripe olives, sliced
• 1 cup shredded colby-monterey jack cheese (4 ounces) or 1 cup cheddar cheese (4 ounces)
• 1/2 cup salsa
• 1 (4 ounce) can green chilies, diced, drained
• 6 cups lettuce, shredded
• 1 cup tortilla chips, broken
• 1 medium tomatoes, cut into thin wedges
• sour cream (optional)

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
2. In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
3. Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
4. Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.

linguine, ground beef, onion, water, taco seasoning mix, mexicorn, olives, colbymonterey, salsa, green chilies, tortilla chips, tomatoes, sour cream

Taken from www.food.com/recipe/taco-spaghetti-350326 (may not work)