6 lasagne noodles (or we use the large shells)
1 (15 oz.) can chili beans with chili gravy
1 lb. lean ground beef, pork or turkey
1/2 c. chopped onion
2 cloves garlic, minced
1 (4 oz.) can diced green chilies, drained (we use 1/2 can)
1 tsp. chili powder
1 (3 oz.) pkg. cream cheese, softened
1 (16 oz.) jar taco sauce
1/2 c. shredded cheddar cheese

Cook lasagna noodles in large kettle or Dutch oven according to package directions. Drain well. Rinse with cold water; drain. Set aside. Drain chili beans, reserving liquid. Mash half of the beans; set aside.

Cook beef, onion and garlic in a 10-inch skillet till meat is brown; drain fat. Stir in chilies and chili powder; cook 1 minute more. Remove half of the mixture, about 1 1/2 cups. To remaining mixture, stir in taco sauce, reserved bean liquid and unmashed chili beans. Set aside.

Stir together reserved meat mixture, mashed beans and cream cheese. Spread each noodle with 1/3 cup meat cheese mixture. Roll up each noodle jelly - roll style. Place rolls seam side down in a greased 12 x 7 1/2 x 2- inch baking dish. Pour Taco sauce mixture over rolls. Cover with plastic wrap. Chill several hours or overnight.

Before baking, remove plastic wrap. Cover pan with foil. Bake in a 350 degree oven 40 minutes. Uncover, sprinkle with cheese. Bake 5 minutes more or till cheese is melted. Makes 6 servings.

Note: To serve at once, cover pan with foil. Bake 35-40 minutes. Continue as directed for chilled casserole.