Rating: 4.5 stars
87 Ratings
  • 5 star values: 61
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 0

It's not pretty but, it's a tasty, busy-night, kid-friendly meal. It's not 'gourmet,' but it's hot filling and easy. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it's a complete one-pot meal with no chopping, unless you want to.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

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  • 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.

Tips

Cook's Notes:

So this is the good version, but the better one would use the pasta shells and cheese with the ready-to-apply cheese stuff. It's going to be essentially the same, still add the milk as you'll need it along with the juice from the tomatoes to cook the noodles.

For variety you could add Ro*tel(R) instead of plain tomatoes and use one cup of frozen prepared fajita veggies and some taco seasoning to make a "Gulf of Mexico Shipwreck." Italian seasoning, garlic, onions, and mozzarella would make it a "Sicilian Shipwreck." You get the idea: the combinations are pretty well unlimited.

Although the recipe calls for frozen vegetables and uncooked ground meat, leftovers work just as well.

Use Creole-style seasoned salt if you like a bit of spice in your easy dinners.

Nutrition Facts

636 calories; protein 42.9g; carbohydrates 55g; fat 26.7g; cholesterol 116mg; sodium 1107.9mg. Full Nutrition
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