8 slices bacon, cooked and crumbled
1 (28 oz.) can pork and beans
1 (15 1/2 oz.) can chili beans, undrained
3/4 c. finely chopped onion
1/2 c. packed dark brown sugar
1 (8 oz.) can enchilada sauce
1 tbsp. all-purpose four
2 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. garlic powder
1 c. (4 oz.) shredded Monterey Jack cheese

Combine all ingredients except cheese; mix gently. Place in a greased 2 quart casserole. Bake, uncovered, at 475 degrees.