1 (2 ounce) package cream cheese, softened
1 (2 ounce) can sliced ripe tomatoes
2 (28 ounce) cans diced green chile peppers
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
3 ounces shredded Cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
1 cup salsa
1 1/2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese and tomatoes onto middle of crock pot. Place peppers and tomatoes into crock pot with green chiles. Pour in taco seasoning mix. Spoon cream cheese mixture over peppers and tomatoes. Cover; cook over medium heat, stirring occasionally, until mixture is heated through, about 20 minutes. Cheese mixture should be on bottom of pint glass serving dish. Spoon cream cheese mixture over baked beans. Spoon cream cheese mixture over corn. Top with cheese mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Bake for another 15 minutes; cool slightly. Spoon salsa over beans and corn. Top with Monterey Jack cheese. Serve hot or cold.