Directions:
Preheat the oven to 350°F (175°C).
Brown the ground beef: In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain any excess grease.
Season the meat: Stir in the taco seasoning and water. Bring to a boil, then reduce the heat and simmer for 5 minutes, or until the mixture has thickened.
Add salsa and corn: Mix in the salsa and thawed corn, and continue heating until well combined and warm.
Combine with spaghetti: In a large bowl, toss the cooked spaghetti with the taco meat mixture until the pasta is evenly coated.
Transfer to baking dish: Pour the spaghetti mixture into a greased 9×13-inch baking dish. Top with shredded cheddar cheese and optional black olives.
Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
Garnish and serve: Once baked, garnish with sour cream, green onions, and chopped cilantro before serving.
Serving Suggestions:
On the side: A fresh green salad with a citrusy vinaigrette will add a bright note to balance the richness of the casserole.
For a fiesta vibe: Serve with guacamole, tortilla chips, or a side of garlic bread to complete the meal.
Vegetable side: Steamed veggies like broccoli or corn on the cob pair perfectly with this hearty dish.
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