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Categories:
lean ground beef enchilada sauce black beans tomatoes Philadelphia cream cheese milk cheeses lasagna noodles black olives fresh cilantro
Viewed: 8 - Published at: 6 years agoIngredients
- 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
Method
- 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.
