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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I like this recipe because it is spicy, with bacon. The recipe came out of the daily newspaper Ingredients:
8 slices bacon, cooked and crumbled |
1 (24 ounce) can pork and beans |
1 (15 ounce) can chili beans, undrained |
3/4 cup finely chopped onion |
1/2 cup packed brown sugar |
1 (8 ounce) can enchilada sauce |
1 tablespoon all-purpose flour |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/8 teaspoon garlic powder |
1 cup shredded monterey jack pepper cheese |
Directions:
1. Combine all ingredients, except cheese; mix gently.
2. Place in a greased 2 quart casserole.
3. Bake, uncovered, at 475°F for 15 minutes.
4. Reduce to 375°F for 30 minutes.
5. Top with cheese for 15 minutes or more.
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