6 lasagna noodles
1 (15 oz.) can chili with beans (may substitute refried beans for chili)
1 lb. ground beef, pork or turkey
1/2 c. chopped onions
2 cloves garlic, minced
1 (4 oz.) can of diced green chilies, drained
1 tsp. chili powder
1 (3 oz.) pkg. cream cheese, softened
1 (16 oz.) jar taco sauce
1/2 c. shredded cheese
1/2 c. sliced olives

Cook lasagna noodles, drain, rinse in cold water. Drain chili beans, mash 1/2 of beans; (or use refried beans). Cook ground beef, onions and garlic; drain fat. Stir in chilies and chili powder; cook one minute. Remove 1/2 of mixture (for later) then stir in taco sauce and unmashed chili beans. Stir together reserved meat mixture, mashed beans and cream cheese. Spread 1/6 mixture onto noodle and roll up placing seam side down in greased 12x7x 1/2x2 inch dish OR you may layer as if making regular lasagna to be cut into squares. Pour the mixture containing the taco sauce on top of the rolls (or layers). Cover with foil and bake at 350 degrees for 30 minutes. Sprinkle on shredded cheese and olives and bake 10 minutes.

Suggestion: Make ahead of time; chill several hours or overnight.