Crockpot Enchilada Lasagna

By sassy47

Ingredients

• 1/2 lb. lean ground beef
• 1 cans (10 oz) enchilada sauce
• 1 can (6 oz) black beans, rinsed
• 1 can (8 oz) diced tomatoes and green chiles, undrained
• 1 pkg. (4 oz) PHILADELPHIA Cream Cheese, softened
• 1/4 cup milk
• 1 pkg (6 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 1/2 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 1 cup 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.