Shipwreck Mexican Casserole


Shipwreck Mexican Casserole

Vintage recipe using ground beef, mac & cheese, a budget friendly dinner
Course Main Course, Main Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • large deep skillet with lid
  • measuring cups & spoons
  • wooden spoon & spatula


  • 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


  • 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.

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