This is a quick and super easy Mexican inspired casserole. The kids love it, and I love that they eat their dinner. It's tasty, and, if you put avocados on top, you can pretend it's healthy.

1 T olive oil
1 small onion, chopped (I like sweet onions for this)
1 lb ground beef or turkey
1 packet taco seasoning
1 can Rotel, drained (if you don't want it to be spicy at all, use mild Rotel)
4 oz cream cheese
3 oz sour cream
12 oz shell noodles (or macaroni), cooked

    In a large pan, heat olive oil over medium high heat until it shimmers. Throw in the onion, and cook it until it's translucent. Add the beef or turkey, and cook until meat is completely browned. Sprinkle in the taco seasoning, add Rotel, and mix it up well. Keep it on medium high heat, stirring occasionally, until almost all of the liquid has cooked out, and then turn the heat down. Mix in the cream cheese and sour cream, and then stir in the noodles. 
    If it's too spicy, you can add more sour cream to tone it down. One of my friends likes to add a can of black beans and a can of corn (both drained) for a Southwestern flavor. 
    Serve hot, and top with avocado slices and cilantro. If it's not too much cheese (is there such a thing?), you could also sprinkle a little cotija cheese on top to make it look pretty.

    This is my take on a recipe I originally found here.