1 med. pkg. spaghetti
1 lb. ground beef
1 can RO-TEL tomatoes (do not substitute)
1 (8 oz.) pkg. med. sharp cheese
1 sweet onion

Boil and drain spaghetti and set aside. Brown and drain ground beef. Grate cheese, set aside. Chop or dice onion, set aside. Put tomatoes in bowl, set aside. In casserole dish, alternate layers: spaghetti, beef, tomatoes, cheese, and onion until 3 or 4 layers are made. Top with cheese and put in oven long enough for all the cheese to melt. If you wish, you can add black olives to mixture.

MEXICAN SALAD:

Lettuce, shredded
Carrots, grated
Tomatoes, cubed
Onion, chopped
Cheese, shredded
Red beans, drained
Corn chips, crushed