The Casserole Conundrum

Who knows this feeling... You finally are able to wrestle your hungry kids to the kitchen, have them sit at the table in time for a picture perfect family meal. Feeling proud of yourself, you pull out a bubbly, warm casserole dish out of the oven. You joyously skip to your seat, let out a sigh of relief that dinner is done, but then you look up to see complete disgust on your loved ones faces. This is known as "casserole boredom" in my household. While casseroles are arguably the easiest make ahead meal idea ever, I have seemed to get in a rut with which casseroles I make and the frequency in which they rotate in and out of our meal schedule. To combat this boredom, I have found ways to change up my normal, run of the mill casserole recipes. One of my favorites is my mother-in-laws recipe for Mexicalli Radiatore. My husband has fond memories of this dish as this was a favorite go-to meal for his mom. It is easy, quick, inexpensive and combines another favorite meal of my family - tacos! Hats off to Jan, my mother-in-law, for this recipe - Ole!

1 pkg. (8 oz) Rotini macaroni

1 lb. ground beef

1 pkg (1 1/4 oz) taco seasoning - I use the low sodium version when possible

1 1/4 C. beef stock

1 can (10 3/4 oz) tomato soup

3/4 C. sliced black olives

1 C. shredded Mozzarella cheese, 1 C. Cheddar Cheese

Cook macaroni according to package directions. Sauté ground beef in large skillet, drain fat. Stir in taco seasoning, beef stock and soup, simmer 10 - 15 minutes. Stir in cooked macaroni, olives and 1 1/2 cups of cheese. Pour into greased 2 Qt. casserole dish. Sprinkle remaining cheese over top. Bake at 350 degrees for about 25 - 30 minutes.