8 oz spaghetti, broken in half, cooked & drained
1 lb lean ground beef
1 cup chopped onion
1 cloved garlic, minced
1 (15 oz) can tomato sauce
1-1/2 cups water
1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
1/2 cup sliced black olives
1-1/2 cups shredded Cheddar cheese

Lightly brown meat in skillet, add onion and garlic, cook until tender, being careful not to burn garlic.  Stir in tomato sauce, water, and seasonings.  Simmer 25 minutes.  Stir in ripe olives.  Place half the spaghetti in 2 quart casserole, cover with half the sauce, then half the cheese.  Repeat layers.  Bake at 350 degrees for 30 minutes.

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