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Shipwreck Dinner


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

Add and stir pasta and cheese mixture from the macaroni and cheese package into the beef. Add the tomatoes, milk, peas, and corn to the beef mixture, stir. Let the mixture boil, then reduce heat to medium-low, put a cover on the skillet, and cook for 12 minutes at a simmer until the noodles are tender.

Add and season the dish with seasoned salt. Stir about half of Cheddar cheese into the dish to melt. Add the remaining cheese on top.



This recipe is a good version, but if you want a better recipe, I suggest you use the pasta shells and cheese with the ready-to-apply cheese. It will be the same, still add the milk because you will need it to cook the noodles, along with the tomato juice.

For variety, you could use Ro*tel(R) instead of plain tomatoes and use one cup of frozen prepared fajita vegetables and some taco seasoning to make a “Gulf of Mexico Shipwreck.” Make it a “Sicilian Shipwreck” by adding Italian seasoning, garlic, onions, and mozzarella.

Feel free to use leftovers in this recipe.

If you’re asking for a bit of spice in your easy dinners, sue Creole-style seasoned salat.


Nutrition Facts:

Per Serving: 636.2 calories; 116 mg cholesterol; 1107.9 mg sodium; 42.9 g protein; 55 g carbohydrates.