Left over Taco Casserole

This is a go to recipe in my family. We use it to use our leftover taco meat. This is a recipe I've tweaked from my childhood. It was called Mexi Mix Casserole, from a kids cookbook. It was originally just a can of beans, a cup of corn kernels, a half a cup of shredded cheese and a cup of crushed nacho's. Heat in microwave for 4-8 minutes and your set. The recipe I serve my kids today is just as simple and uses up our left over taco meat and pico de galo.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 Casserole

Ingredients

• 1 (19 ounce) can  corn niblets (drained)
• 1 (14 ounce) can  baked beans in tomato sauce
• 1  cup  shredded cheddar cheese
• 1⁄2 cup  nacho chip (crushed)
• 1  cup  approximately left over turkey taco  meat
• 1  cup  left over pico de gallo or 1⁄2 salsa, and 1/2 diced tomato's

Directions

1. Mix all ingredients in a decent size casserole dish (I have used the slow cooker).
2. Reserve a little bit of cheese to sprinkle on top.
3. Put in oven heated to 350 for 20 minutes with the lid on.
4. Remove lid for another 5 minutes.
5. Let cool. This is very hot.
6. I serve this with plain yogurt for the kids and try to reserve a bit of pico de gallo to top mine.
7. This can also be wrapped in a tortilla and possibly taken for lunch the next day. Or served with chips as a dip.