Ingredients
4
4 servings
- •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
Instructions
- 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 macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
- Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.
Nutritional Facts
Per 4 servings
- Calories: 636
- Carbohydrate: 55g
- Fat: 27g
- Fiber: 5g
- Protein: 43g
- Sugar: 14g
Related Recipes
Shipwreck Stew
Cheeseburger Macaroni Casserole
Beefaroni
Beef Mac Casserole
Cowboy Macaroni
BEST EVER Mac and Cheese
Baked Tomato Mac 'n Cheese
Taco Macaroni Skillet
Taco Mac And Cheese
Lasagna Pepper Boats
Seashell Supper
