Mexican Spaghetti Bake Recipe

• 1/2 pound spaghetti
• 1/4 c. extra virgin olive oil
• 1 pound grnd chuck
• 1 lg. onion, chopped
• 1 lg. green pepper, chopped
• 1 (#2 1/2) can tomatoes
• 1 (#2) can cream corn
• 1 tbsp. salt
• 1/4 teaspoon pepper
• 2 teaspoon chili pwdr
• 1 teaspoon Worcestershire sauce
• 1 (#1) can ripe olives, pitted
• 1 clove garlic

1. Cook spaghetti as package directs; drain.
2. Heat oven to 350 degrees.
3. Meanwhile, oil in skillet, saute/fry chuck till partially browned.
4. Add in onions, pepper, and garlic.
5. Then add in spaghetti, tomatoes, corn, salt, pepper, chili pwdr, Worcestershire, and olives.
6. Toss, cover, and turn into a 2 1/2 qt casserole.
7. Bake, covered, for 1 hour.
8. Makes 8 servings.

spaghetti, extra virgin olive oil, chuck, onion, green pepper, tomatoes, cream corn, salt, pepper, chili pwdr, worcestershire sauce, ripe olives, clove garlic

Taken from cookeatshare.com/recipes/mexican-spaghetti-bake-55694 (may not work)