Taco Spaghetti

5 oz spaghetti
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream

Preheat oven to 350 degrees. Cook pasta, drain and set aside.

In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.

Transfer mixture to lightly greased 2 quart casserole dish. Cover and back for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.