In a large non-stick skillet, cook ground beef and chopped onions over medium heat until the meat is no longer pink. Drain excess fat.

Remove the beef mixture to several layers of white paper towels to absorb remaining fat.

Let the beef mixture stand for 1 minute, then blot the top with additional white paper towels.

Transfer the beef mixture to a fine mesh strainer over a 1 1/2 quart bowl.

Pour hot water (150 to 160 degrees) over the beef. Drain for 5 minutes to remove excess fat.

In a large saucepan, combine meatless spaghetti sauce, rinsed and drained black beans, diced tomatoes, thawed frozen yellow and white corn, salsa, chopped green chiles, chili powder, salt, and pepper.

Stir in the beef mixture.

Bring the mixture to a boil, then reduce the heat.

Simmer uncovered for 10 to 15 minutes, allowing the flavors to meld.

Serve the Mexican Spaghetti Sauce over hot cooked spaghetti.