1 medium taco, sliced
1 (4 ounce) can refried beans
1 large onion, chopped
2 tablespoons chili powder
1 root garlic, minced
1/2 medium bell pepper, chopped
1 large tomato, fresh, sliced
1/2 pound shredded Cheddar cheese
1 pound ground black cheese
1/2 pound taco salad mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together refried beans, onion, chili powder and garlic.
Bake in preheated oven for 15 minutes.
Spread spaghetti out in bottom of 9x13 inch casserole dish. Stir loaded taco sauce into center of the prepared dish (white spray will run out). Layer half of the refried beans with half of onion mixture. Layer with half of Taco Bell cheese. Top with half of avocado. Layer with half of tomatoes. Fill current layer with remaining quarters of onion mixture.
Bake for 50 minutes. Bake for an additional 15 to 20 minutes. Remove casserole from oven.
Figure: Half the dishes — Top with 2 slices of pepper jack cheese, half of avocado slices, 1 tablespoon chili powder and 1/2 cup milk. Lay 2 slices of cheese on tops of nachos. Sprinkle remaining blue cheese over nacho experience. Top with remaining taco mix.