Mexi-ghetti

1 lb ground chuck
1 onion, chopped (or 1 Tbsp dehydrated minced onion)
Garlic Salt and Pepper
1 packet Low Sodium Taco Seasoning
1 can dark red kidney beans, drained
1 small can tomato paste
1 cup Pace Picante sauce
1 tsp sugar
2 tsp Hershey's Dark Chocolate syrup
About 1 cup water, more or less
1 cup frozen corn
16-oz box thin spaghetti, cooked al dente and drained
Shredded Cheddar and Sour Cream to garnish, if desired

Brown and crumble the ground chuck with the minced onion.  Drain fat.  Season with a little garlic salt (not too much!) and pepper.  Stir in the taco seasoning and the kidney beans.  Add the tomato paste, Picante sauce and enough water to create a thick sauce.  Heat to boil, stirring, then reduce heat and cook about 10 minutes.  Stir in the corn and cook another 8-10 minutes.

Meanwhile, cook and drain the spaghetti.  Toss the noodles with the sauce and serve, garnished with cheddar and sour cream if desired.

Very good!