Shipwreck Dinner

8 ingredients
3 steps

Ingredients

  • 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(R)), or to taste
  • 1 cup shredded Cheddar cheese, divided

Directions

  1. 1
    Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2
    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.
  3. 3
    Season the dish with seasoned salt. Stir about half of the Cheddar cheese into dish to melt. Top with remaining cheese.

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