Throw the spaghetti into the casserole dish first. The magic's all in the toppings

Servings: 6

8 ounces cooked spaghetti
1 pound ground beef
1 package (1 oz) taco seasoning mix
1 cup water
1 cup salsa
1 cup frozen corn kernels, thawed
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)
1/4 cup sour cream for topping (optional)
1/4 cup sliced green onions for garnish (optional)

1. Preheat your oven to 350 degrees F (175 degrees C).

2. In a large skillet, brown the ground beef over medium heat until no longer pink, drain the excess grease.

3. Stir in the taco seasoning and water, and bring to a boil. Reduce heat and simmer for 5 minutes, or until thickened.

4. Mix in the salsa and corn, and continue to heat through.

5. Combine the cooked spaghetti and taco meat mixture in a large bowl. Toss until the spaghetti is thoroughly coated.

6. Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle with shredded cheese and black olives.

7. Cover with aluminum foil and bake in the preheated oven for 20 minutes.

8. Remove the foil, and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown.

9. Garnish with sour cream, green onions, and cilantro before serving.