CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-09-17
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- • 1 (14 ounce) package macaroni and cheese
- • 1 pound extra-lean ground beef
- • 1 (10 ounce) can canned whole kernel corn
- • 1 (6 ounce) can tomato paste
- • 1 (10 ounce) can tomato sauce
- • 3 tablespoons grated Parmesan cheese (optional)
- • 3 Bell peppers cut
- • 2 Jalapeño peppers
Instructions
1. Preheat the oven to 450 degrees F (220 degrees C). Prepare the macaroni and cheese according to the directions on the package.
2. Brown the ground beef and peppers in a skillet over medium heat until the meat is no longer pink. Drain excess grease.
3. In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, tomato paste, tomato sauce, and peppers, and corn with its liquid. Mix well.
4. Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired.
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