4 cans pork & beans, drained
1/2 c. minced onion
1/2 lb. diced bacon
3/4 c. grape jelly
3/4 c. enchilada sauce

Fry onion and bacon; drain. Add jelly and sauce mix well. Add beans. Pour into casserole dish. Bake uncovered at 350 degrees for 1 hour. Serve hot.