Santa Fe Slow-Cooker Baked Beans

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL Taco Seasoning Mix
• 1 Tbsp. milk
• 1 can (15 oz.) each dark red kidney, butter and pinto beans, rinsed
• 1/2 cup barbecue sauce
• 1/2 cup TACO BELL Thick & Chunky Medium Salsa
• 1 small each green pepper and onion, chopped
• 1 cup frozen corn
• 6 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Mix cream cheese spread, taco seasoning mix and milk until blended.
2. Combine all remaining ingredients except bacon in slow cooker.
3. Stir in cream cheese mixture; cover with lid.
4. Cook on LOW 4 to 6 hours (or on HIGH 3 hours).
5. Stir in bacon.

philadelphia cream cheese, taco, milk, dark red kidney, barbecue sauce, taco, green pepper, frozen corn, bacon

Taken from www.kraftrecipes.com/recipes/santa-fe-slow-cooker-baked-beans-133616.aspx (may not work)