ENCHILADA LASAGNA

Enchilada Lasagna image

Make your next meal simple by using your slow cooker for this Enchilada Lasagna entrée. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then after a few hours enjoy the simple, delicious Enchilada Lasagna.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 100 mg, Sodium 840 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 24 g