Shipwreck Ground Beef Skillet - Fast, Cheap, and Good
About this recipe
If you're looking for a quick, budget-friendly meal, this Shipwreck Ground Beef Skillet is your answer. In just about 30 minutes, you can whip up a hearty dish that's perfect for busy weeknights.
This one-pan wonder combines ground beef, Kraft Dinner, and a medley of vegetables, making it not only easy to prepare but also satisfying and delicious. Get ready to impress your taste buds without breaking the bank!
Ingredient notes
- Use 2% milk for best results, but you can substitute with homogenized if preferred.
- You can use fresh corn instead of canned if you have it on hand.
Tips from TheCooknShare's video
- Cook the ground beef until browned, then push it to one side of the pan to sauté the onion and garlic for added flavor.
- Don't drain the canned diced tomatoes; the liquid helps cook the pasta and adds flavor to the dish.
- Keep the heat low when melting the cheddar cheese on top to prevent it from burning.
No life story here — the video and the recipe are the whole point. All credit to TheCooknShare: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add oil to a pan over medium-high heat.
- 2
Add ground beef to the pan and cook until browned, breaking it up as it cooks.
- 3
Push the beef to one side of the pan and add chopped onion and garlic. Sauté until fragrant.
- 4
Mix the beef, onion, and garlic together.
- 5
Add cheese over the beef, then add the can of diced tomatoes (do not drain).
- 6
Pour in the milk and add the Kraft Dinner. Stir to combine.
- 7
Bring the mixture to a soft boil.
- 8
Season with Italian seasoning, salt, and black pepper.
- 9
Add frozen peas and canned corn to the mixture and stir well.
- 10
Cover the pan and let it simmer for about 10 minutes until the pasta is cooked.
- 11
Remove the lid and sprinkle cheddar cheese on top. Cover again for a couple of minutes to melt the cheese.
Heads up — we had to guess a little:
- Estimated salt and pepper quantities based on common usage.
Credit where it's due: this recipe was transcribed from TheCooknShare's original video on YouTube. Follow them there — it's their dish.
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