Taco Spaghetti - cooking recipe

Ingredients

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)

Preparation

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
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.
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.
Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream.