Ingredients
8 slices bacon, cooked and crumbled1 can (28 ounces) pork and beans, drained1 can (16 ounces) chili beans, drained3/4 cup finely chopped onion1/2 cup packed dark brown sugar1 can (10 ounces) enchilada sauce1 tablespoon all-purpose flour2 teaspoons chili powder1 teaspoon ground cumin1/8 teaspoon garlic powder1 cup shredded Monterey Jack cheese
Preparation
In a bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 375°; bake 35 minutes longer, stirring occasionally. Sprinkle with cheese; bake 15 minutes more.
