Shipwreck Mexican Casserole
Vintage recipe using ground beef, mac & cheese, a budget friendly dinner
Equipment
- large deep skillet with lid
- measuring cups & spoons
- wooden spoon & spatula
Ingredients
- 1 lb ground beef
- 1 pkt taco seasoning or 3 TBS homemade taco blend
- 1/4 cup water
- 1 cup milk
- 1 (10 oz) can rotel tomatoes (mild)
- 1 (7.25 oz) box original kraft macaroni & cheese
- 1 cup frozen fajita vegetables (sliced peppers & onions)
- salt & pepper to taste
- 1 cup mexican shredded cheese
- sliced green onion or chopped parsley for garnish, if desired
Instructions
- In a large skillet over medium high heat, break up and brown ground beef until no longer pink. Drain excess grease.
- Stir in taco seasoning, water, rotel tomatoes, macaroni & cheese, milk, and frozen vegetables. Bring to a boil. Taste for seasonings (salt & black pepper) and add if desired.
- Lower heat to medium, place lid on, and cook until macaroni is tender.NOTE: lift lid a few times during cooking process to check to see if additional water is needed and also to stir to make sure noodles don't stick to bottom.
- Remove lid and place shredded mexican cheese on top. Place lid back on for a few minutes until cheese has melted. Garnish with sliced green onion or parsley, if desired. Enjoy.