SANTA FE BAKED BEANS

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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