This budget-friendly shipwreck dinner may not be pretty, but it’s an amazingly delicious and crowd-pleasing way to feed a hungry family.
Shipwreck Dinner Ingredients
These are the simple ingredients you’ll need to make this shipwreck dinner recipe:
- Ground beef: Start with a pound of lean ground beef. You can also use ground turkey.
- Macaroni and cheese mix: Stir a package of macaroni and cheese mix into the ground meat.
- Canned tomatoes: You’ll need a can of diced tomatoes.
- Milk: A cup of milk helps create a rich and creamy sauce.
- Frozen vegetables: A combination of frozen peas and frozen corn adds color and flavor.
- Salt: Seasoned salt enhances the overall flavor of the easy dish.
- Cheese: Shredded Cheddar cheese helps bring the whole thing together.
How to Make Shipwreck Dinner
If you have a can opener, you're halfway there. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this shipwreck dinner:
- Cook the beef until brown and crumbly.
- Stir in the mix, tomatoes, milk, and frozen vegetables.
- Bring to a boil, then simmer until the pasta is tender.
- Season and add the cheese.
Tips from recipe creator Bcsgibson:
- For variety: Add Rotel instead of plain tomatoes, one cup of frozen prepared fajita veggies, and some taco seasoning to make a "Gulf of Mexico Shipwreck." Add Italian seasoning, garlic, onions, and mozzarella to make a "Sicilian Shipwreck."
- Although the recipe calls for frozen vegetables and uncooked ground meat, leftovers work just as well.
- Use Creole-style seasoned salt if you like a bit of spice in your easy dinners.
How to Store Shipwreck Dinner
Allow the shipwreck dinner to cool, then transfer it to an airtight container. Store it in the refrigerator for up to four days. Reheat in the microwave or on the stove. If you’d like to keep it longer, you can freeze the shipwreck dinner for up to three months.
Allrecipes Community Tips and Praise
“We made it and it was surprisingly simple and flavorful (seasoned to taste),” says Courtney Robinson. “This will be a monthly staple for my family and friends to enjoy.”
“This is so easy and makes a wonderful dinner that tastes even better the second day,” according to Jana Futch Martin. “I would recommend this recipe to anyone. I made it with powdered mac and cheese and it turned out well.”
“This one skillet dinner makes cleanup almost as easy as making the dinner itself,” according to Kansasgurl767. “I substituted Italian sausage and Pepper Jack cheese to kick up the spice factor.”
Editorial contributions by Corey Williams
Ingredients
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1 pound lean ground beef
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1 (7.25 ounce) package macaroni and cheese mix
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1 (14.5 ounce) can diced tomatoes
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1 cup milk
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1 cup frozen peas
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1 cup frozen corn
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1 teaspoon seasoned salt or to taste
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1 cup shredded Cheddar cheese, divided
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
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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.
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Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.
fabeveryday
Nutrition Facts (per serving)
636 | Calories |
27g | Fat |
55g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 636 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 13g | 66% |
Cholesterol 116mg | 39% |
Sodium 1108mg | 48% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 5g | 16% |
Total Sugars 14g | |
Protein 43g | 86% |
Vitamin C 17mg | 19% |
Calcium 399mg | 31% |
Iron 7mg | 39% |
Potassium 873mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.