Meatloaf Enchilada Casserole

I found this recipe on Recipezaar.com a couple of years ago while looking for ways to use up leftover meatloaf. This is my second favorite way to eat leftover meatloaf. What's the first you ask? Why meatloaf sandwiches of course but sometimes even those get tiring! :)

1/2 of a large cooked meatloaf
3 cups roughly crushed tortilla chips (don't make them too fine)
1 15-oz can chili beans (I used 1 1/2 cups cooked pinto beans and added some chili powder)
1 tablespoon dried chopped onion or 1/4 cup freshly chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper if desired
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese (I used goat cheese)
1 10-oz can enchilada sauce

Preheat oven to 350 degrees.
Break the cooked meatloaf into bite-size pieces. Crush the tortilla chips and line the bottom of a lightly-greased, high-sided casserole dish with half of the chips. Place the meatloaf on top of the chips, sprinkle with onion, cumin and cayenne, top with half of the cheeses. Spread the chili beans over the top. Top with the remaining chips and then evenly pour the enchilada sacuce over all and sprinkle with the remaining cheeses.
Bake for 20 minutes covered, then uncover and bake for 10 more minutes or until cheese is browned to your liking.
Serve with sour cream and guacamole. We also serve this with a shredded cabbage salad dressed simply with homemade salsa.

Sorry about the picture of the half-eaten casserole but we were almost done eating when I remembered that I wanted to share this! LOL!!