shipwreck dinner

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (7.25 ounce) package macaroni and cheese mix
• 1 (14.5 ounce) can diced tomatoes
• 1 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon seasoned salt (such as lawry's®), or to taste
• 1 cup shredded cheddar cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• stir pasta and cheese mixture from the macaroni and cheese package into the beef. add tomatoes, milk, peas, and corn to the beef mixture; stir. bring the mixture to a boil, reduce heat to medium-low, place a cover on the skillet and cook at a simmer until the noodles are tender, about 12 minutes.
• season the dish with seasoned salt. stir about half of the cheddar cheese into dish to melt. top with remaining cheese.