8 oz. spaghetti
2 eggs
1 c. shredded Mozzarella cheese
1/4 tsp. garlic salt
3/4 lb. lean ground beef
1/2 c. chopped onion
1 clove garlic, finely chopped
1 c. (8 oz.) tomato sauce
1 tsp. chili powder
1 c. refried beans
1 c. taco sauce
1/4 c. chopped green chilies, drained
1 c. shredded Monterey Jack or Cheddar cheese

Break spaghetti strands into 3 inch pieces. Cook according to package directions: drain. (Cooked spaghetti should equal about 4 cups. Cool. Beat eggs in mixing bowl; add Mozzarella cheese and garlic salt. Stir in cooled spaghetti, mix well. Spread evenly on bottom and/or sides of a greased 12 inch pizza pan. Bake at 375 degrees for 15 minutes or until set and lightly brown. Meanwhile, saute beef, onions and garlic until beef is brown. Drain. Add tomato sauce and chili powder. Spread refried beans evenly over spaghetti crust leaving 1/2 inch edge; layer beef mixture, taco sauce, chilies, and cheese. Return to oven and bake at 375 degrees 15 to 20 minutes or until bubbly. Serve wedges with diced tomato, lettuce and olives.