Shipwreck Dinner

I discovered this gem on, and it is a hit with the family. Not all healthy, but definitely delicious!!


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 (we used Lawry’s)

1 cup shredded Cheddar cheese, divided


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.


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