Slow Cooker Taco Tater Tot Casserole

1 lb ground beef
1/2 yellow onion diced
2 cloves garlic minced
1 jalapeño pepper seeded and diced
15 oz black beans, drained and rinsed (1 can)
14.5 oz fire roasted tomatoes, drained (1 can)
1/2 C frozen corn
4 oz whipped cream cheese
2 lbs tater tots
1/2 C salsa
8 oz shredded mild cheddar cheese

In a large skillet over medium high heat add beef, onion, garlic, and jalapeño. Break up beef as it cooks and stir as needed to brown evenly and cook veggies. Once ground beef is fully cooked and veggies are softened you can spoon off any excess grease. Add black beans, tomatoes, corn, and cream cheese and stir to combine well. Heat through for three to five minutes. Spray slow cooker well with nonstick canola oil spray. Add half of tater tots on bottom then top with ground beef mixture. Top with remaining tots, drizzle with salsa and cover with cheese. Cover and cook on high for two to three hours or low for four to six or until tater tots are hot and slightly crispy on edges and cheese is fully melted.