Here is a recipe I found at Kraft Foods several years ago that gives a little different take on baked beans. Hope you enjoy it, too.
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
MIX cream cheese spread, taco seasoning mix and milk until blended. Combine all remaining ingredients except bacon in slow cooker. Stir in cream cheese mixture; cover with lid.
COOK on LOW 4 to 6 hours (or on HIGH 3 hours).
STIR in bacon.
Note: Really good served with some fresh chopped cilantro and a squeeze of fresh lime juice when serving.
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