Ingredients

• 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 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 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. Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.