8 slices bacon, cooked and crumbled
1 can (28 oz.) pork and beans
1 can (15 1/2 oz.) chili beans (undrained)
3/4 c. finely chopped onion
1/2 c. packed brown sugar
1 can (8 oz.) enchilada sauce
1 tbsp. all-purpose flour
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 greased 2 quart casserole. Bake, uncovered, at 475 degrees for 15 minutes. Reduce heat to 375 degrees; bake for 30 minutes, stirring occasionally. Sprinkle with cheese; bake 15 minutes longer. Yield: 8-10 servings.