- 8
- 20 mins
- 260 mins
Ingredients
- 1 lb. lean ground beef
- 2 cans (10 oz. each) enchilada sauce
- 1 can (15 oz.) black beans, rinsed
- 1 can (10 oz.) diced tomatoes and green chiles, undrained
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup milk
- 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 6 lasagna noodles, uncooked
- 1 can (2.25 oz.) sliced black olives, drained
- 2 Tbsp. chopped fresh cilantro
Preparation
Step 1
BROWN meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
MIX cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
SPOON 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.
Healthy Living
Save 60 calories and 7 g fat, including 4 g sat fat, per serving by preparing with KRAFT Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Note:
For best results, do not cook this easy-to-make lasagna on the HIGH setting of your slow cooker.