Slow-Cooker Enchilada Lasagna

• 1 lb. (450 g) extra-lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 2 cups enchilada sauce
• 1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
• 1 can (19 fl oz/540 mL) chili-style diced tomatoes, undrained
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/4 cup skim milk
• 2 cups Cracker Barrel Shredded Light Tex Mex Cheese, divided
• 6 oven-ready lasagna noodles, uncooked
• 1/4 cup sliced black olives
• 2 Tbsp. chopped fresh cilantro

1. Brown meat in large skillet.
2. Stir in enchilada sauce, beans and tomatoes.
3. Mix cream cheese spread 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 topped with olives and cilantro.

extralean ground beef king sooper, enchilada sauce, cream cheese, milk, lasagna noodles, black olives, fresh cilantro

Taken from www.kraftrecipes.com/recipes/slow-cooker-enchilada-lasagna-177728.aspx (may not work)