Bring a pot of salted water to a boil. Once boiling add the spaghetti and cook for 2 minutes less than the package directions states for al dente. Drain and set aside.

Meanwhile, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook breaking into small crumbles with a meat masher until no longer pink.

Add the onion, bell pepper and garlic. Cook for 4-5 minutes.

Stir in the taco seasoning, salt, crushed tomatoes, tomato paste, corn and black beans. Simmer, stirring occasionally for about 10 minutes.

Add the cooked spaghetti and toss with the sauce until well dispersed.

Stir in the cheese until melted. Remove from heat. Serve hot with toppings if desired and enjoy!