SHIPWRECK DINNER

SHIPWRECK DINNER 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 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 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.