Slow-Cooker Enchilada Lasagna

• 1 lb. lean ground beef Safeway 1 lb For $5.99 thru 02/09
• 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

1. Brown meat in large skillet; drain.
2. Stir in enchilada sauce, beans and tomatoes.
3. Mix cream cheese and milk in medium bowl until blended.
4. Stir in 1-1/2 cups shredded cheese.
5. Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture.
6. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce.
7. Cover with lid.
8. Cook on LOW 4 to 6 hours or until liquid is absorbed.
9. Sprinkle with remaining shredded cheese; let stand, covered, 10 min.
10. or until melted.
11. Uncover; let stand 15 to 20 min.
12. before serving.
13. Serve topped with olives and cilantro.

lean ground beef, enchilada sauce, black beans, tomatoes, philadelphia cream cheese, milk, cheeses, lasagna noodles, black olives, fresh cilantro

Taken from www.kraftrecipes.com/recipes/slow-cooker-enchilada-lasagna-168211.aspx (may not work)