Mexi-Lasagna

Mexi-Lasagna (from Pillsbury One-Dish Meals)
This dish is one of my husband's favorites!

--4 oz. (2 cups) uncooked mini-lasagna noodles
--1/2 lb. ground beef
--1 can kidney beans, drained
--1 can (14.5-oz) chili style tomatoes, undrained
--1 (8-oz) can tomato sauce
--8 oz. (2 cups) shredded Monterrey Jack cheese
--1 (4.5-oz) can chopped green chiles

Heat oven to 350 degrees. Spray 12 x 8 (2 quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain. Meanwhile, brown ground beef. Drain. Add kidney beans, tomatoes, and tomato sauce; cook until thoroughly heated, stirring occasionally. Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese. Bake at 350 degrees for 20 minutes or until edges are bubbly and mixture is thoroughly heated.

Make-Ahead Directions: Prepare recipe as directed above except omit Monterrey Jack cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered at 350 degrees for 1 hour and 15 minutes. Uncover; sprinkle with Monterrey Jack cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.