1 lb. ground beef
1 c. chopped onion
1 c. chopped bell pepper (red or green)
1 clove garlic, minced
1 (17 oz.) can whole kernel corn, drained
2 (8 oz.) cans tomato sauce
1 1/4 tsp. oregano
1 tsp. cumin
1/2 tsp. sugar
1/2 tsp. salt
2 c. hot cooked spaghetti
1 c. grated Cheddar cheese

Combine first four ingredients in a large skillet; cook until meat is browned, stirring to crumble. Drain and pat dry with paper towels. Return meat mixture to skillet. Add next 7 ingredients and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Combine spaghetti and meat mixture, stirring well. Place in a greased casserole and top with grated Cheddar cheese. Bake at 350 degrees for 30 minutes. Yield: 6 servings.