8 slices bacon, cooked & crumbled
1 (28 oz.) can pork & beans
1 (15 1/2 oz.) can chili beans, undrained
3/4 c. onion, finely chopped
1/2 c. brown sugar, packed
1 (8 oz.) can 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 4475 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 minutes, stirring occasionally. Sprinkle with cheese. Bake 15 minutes longer. Yield 8 to 10 servings.