"This makes a big batch too so it’s perfect for entertaining! And the fact that it’s made and served in a slow cooker just screams TAILGATING!"
10 minutes
6 hours
18
1 15.5 oz. package [Hurst’s Slow Cooker Bacon & Beans](/products/hursts-slow-cooker-bacon-beans)
6 cups water
1 medium onion, finely diced
1 packet taco seasoning
1 8-oz. block cream cheese
4-6 ounces cheddar cheese, shredded
"This makes a big batch too so it’s perfect for entertaining! And the fact that it’s made and served in a slow cooker just screams TAILGATING!"
1 15.5 oz. package Hurst’s Slow Cooker Bacon & Beans
6 cups water
1 medium onion, finely diced
1 packet taco seasoning
1 8-oz. block cream cheese
4-6 ounces cheddar cheese, shredded
Add dried beans (with included seasoning packet), water and diced onion to a medium-sized slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours (or until beans are completely tender).
When beans are tender remove 1 cup of liquid from slow cooker (I just eased a small coffee cup down into my beans and let it fill with liquid but you could use a ladle or turkey baster too). Reserve liquid.
Add taco seasoning and cream cheese to slow cooker. Using a potato masher (or wooden spoon, crank shaft off your kid’s Play-Doh machine or whatever gets the job done) break cream cheese up into beans while mashing the beans as well. Using a hand-held mixer, mix the beans on low just until you reach your desired consistency (I like mine a little chunky).
If your beans are too thick, add a little of the reserved cooking liquid. If they are too runny, continue cooking on high with the lid off until they thicken a bit.
Top with cheese, reduce heat to “warm” then cover until ready to serve. Serve with tortilla chips or ridged potato chips.