4 oz. (2 cups) uncooked mini-lasagna noodles (mafalda) 1/2 lb. ground beef 1 (15-1/2 oz.) can kidney beans, drained 1 (14-1/2 oz.) can chili-style tomatoes, undrained 1 (8 oz.) can tomato sauce 8 oz. (2 cups) shredded Monterey Jack cheese 1 (4-1/2 oz.) can chopped green chiles 1. Heat oven to 350 F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cook noodles per package directions. 2. Meanwhile, in large skillet, cook ground beef over medium-high heat until no longer pink. Add beans, tomatoes and tomato sauce; cook until thoroughly heated, stirring occasionally. 3. Drain noodles; spoon evenly into sprayed dish. Sprinkle with 1 cup of the cheese, the beef mixture, greef chiles and remaining 1 cup of cheese. 4. Bake at 350 F. for 20 minutes or until edges are bubbly and mixture is thoroughly heated.
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