Cheeseburger Skillet

At last, you get one of my homemade recipes. I just threw this together last night, and was pleased that it not only tasted good but was on the healthier side too, and so much more filling then Hamburger Helper. I kept it simple and served sliced steamed carrots with this, and everyone, except my 2 year old (who said it was too spicy) gobbled it up. Thumbs up for a meal even my picky eater will eat!!

2.25 lbs 96% lean ground beef
2 cans fat free cream of mushroom soup
1/2 bar of fat free cream cheese
1 c 1% milk
1/2 c water
1 packet McCormick Beef Stroganoff seasoning
1 c shredded cheddar cheese
10 shakes Worcestershire sauce
2 shakes teriyaki sauce
1/4 tsp cayenne pepper
1 tsp minced garlic
1/2 small onion, finely chopped
1/2 tsp Adobe seasoning (yellow jar)
1/8 tsp barbeque seasoning (powdered)
1/8 tsp salt and pepper
1/4 tsp Mrs Dash original seasoning
1/4 tsp fiesta lime seasoning
2 boxes Kraft mac n cheese (Use whole grain to make this more diabetic friendly)

1. Brown the beef in a large skillet; drain. Add the soup, cream cheese, water, milk, and shredded cheese until well blended. Add the seasoning packet and seasonings, blend. Shake Worcestershire and teriyaki sauces over mixture and blend. Let simmer over low heat to thicken.
2. Cook macaroni according to package directions. Drain. Add cheese powder and blend well, adding a little milk if needed to coat noodles thoroughly.
3. Add macaroni to skillet and mix in the beef mixture. Cover and let simmer for 10 minutes or until heated throughout.