1[10 oz] can diced chili style tomatoes [i.e. Rotel Chili Fixin's]
1cupfrench fried onionscrushed
2TbspFiesta or Taco seasoning
Spray a 6 quart slow cooker with cooking spray and set it on low.
In a stove top pan, cook the bacon until crisp, then crumble and set aside.
Cook the onions and peppers in 2 tablespoons of the bacon drippings until they begin to soften and turn translucent. Season with salt and black pepper to taste. Add the minced garlic and sauté for 1 minute. Remove from the heat.
Pour the peppers and onions into a large mixing bowl and mix together with the remaining ingredients.
Pour carefully into the slow cooker.
Cook on low for 6 hours or on high for 3-4 hours. Stir thoroughly at the end of cooking, then sprinkle crushed fried onions on top just before serving.
As the bean casserole sits, the sauce will thicken and intensify in flavor. After I remove the lid to stir, and top with onions, I recommend that you leave the lid off the slow cooker for about 10-15 minutes before serving.