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.