Shipwreck Ground Beef Skillet - Fast, Cheap, and Good

Hey guys, Dave here. Welcome back to Easy Country Coconut Cooking Share. Well, I wanted something quick, simple and easy again. Again, something in 30 minutes in a skillet. So I decided to do a shipwreck skillet. And you know, it's about 12 bucks, so it's budget and so fast. Not even 30 minutes, maybe about 20. Came out so great, you're gonna love it. So let me show you how to do it. Okay, first of all guys, I'm gonna add a bit of oil to a pan over medium-high heat. I guess about half a tablespoon. Then we're going in with a pound of medium ground beef. Just kind of briefed us up a little bit. And I don't know what's going on. You used to be able to go to the store and get those tubes of ground beef fairly cheap. I can't find them now. And the price of it, I mean, it sticks a switch to about seven bucks for a pound. What's it like down your way? It's expensive here. So we're just gonna fry this up for a few minutes until it browns up. Alrighty then, once we're kind of browned up here, I'm just gonna shove everything to one side of the pan. And I'm going in with a small or half a small, I guess, chopped onion. Three cloves of chopped garlic, of course. And I'm just gonna saute this for a few minutes until that, as I always say, that wonderful aroma fills the air. Now everything's smelling mighty fine. I'm gonna mix everything together here. Now guys, a lot of people for shipwreck skillet, they use rice. But in this case, what washed up in my shipwreck was KD. And everybody's got this kicking around their cupboard. So I am gonna start by throwing in the cheese over top of that ground beef. Get some of that good yeller cheese on there. Then a can of diced tomatoes. Now you don't want to drain this because we're going to use this to, uh, or part of this to cook the pasta. A cup of good old milk. And this is just two percent. I mean you could use homogenized if you want. In we go with that wonderful Kraft dinner. And just kind of give everything a stir around here. Being a little bit careful here because my pan runneth over. Now we brought this to a soft boil. I'm going to season things up. Of course with my all-time favorite, some Italiano or Italian seasoning. A bit of salt. Maybe half a teaspoon, a teaspoon. It was about two teaspoons of Italian seasoning too. And some ground black pepper. And a teaspoon or two of this. Now I'm going in with a cup of peas. And these are just frozen peas. Then another cup of corn. And this is just canned corn. You could use fresh too. Now you can see guys I'm really full here so I'm going to carefully mix everything together. I need to get a bigger cast iron pan. Could use another pan but I just love cast iron. Now I just slip a lid on this and let it burl away for a few minutes until that pasta cooks up. After about 10 minutes guys we is pretty much done. I gave this the odd occasional stir while it was cooking. So I'm going to remove the lid. Doesn't this look pretty? And I'm going to go over the top with some good old cheddar cheese. Now I'm just going to slip that lid back on for a minute or two. So let that cheese melt down. You want that heat fairly low too. After a minute or two that cheese is melted down guys. And this is looking ever so good. And I think we is ready to serve. And there you have it my friends our 30 minute budget shipwreck skillet. Ever so good and so easy. Okay so let's dig in here guys and see what we got. Put some tomato on there and some cheese. This looks pretty good and it smells absolutely incredible. All right let's give this a taste. This is really an interesting combination of flavors. You've got your your Kraft dinner effect. You've got your corn, your peas, that seasoning. It is really good. I mean I added up for about 12 bucks. Absolutely fantastic. You're going to love this for a family of four or five. And if you do make it leave us a comment because I love to read them. And subscribe it's free. Thanks for watching guys. Stay safe. And of course I'm going to have some more shipwreck skillet. So good.