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Taco Spaghetti

5 ounces dried spaghetti, linguine, or fettuccine, broken up

1 pound ground beef

1 large onion, chopped

3/4 cup water

1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)

1 (11-ounce) can whole kernel corn with sweet peppers, drained

1 cups sliced ripe olives

1 cup shredded cheddar cheese (4 ounces)

1/2 cup tomato-based salsa

1 (4-ounce) can diced green chili peppers, drained

6 cups shredded lettuce

1 cup or more slightly broken tortilla chips

1 medium tomato, cut into wedges

Sour cream for accompaniment (optional)

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. In a 12-inch skillet cook ground beef 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.
3. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa and chili peppers.
4. Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
5. Serve topped with lettuce, tortilla chips and tomato wedges. If desired, top with a dollop of sour cream.

Makes 6 servings.