American Chop Suey
Courtesy of The Spruce Eats
16 ounces macaroni
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion (chopped, about 1 1/2 cups)
1 green bell pepper, chopped, optional
2 pounds ground beef
2 cloves garlic
1 teaspoon garlic powder
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon ground black pepper
Salt (to taste)Tips and Variations
- Cook the macaroni in boiling salted water following the package directions. Drain in a colander and rinse under hot water. Set aside.
- Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
- Add the ground beef and cook, stirring and breaking up, until cooked through and no longer pink.
- Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer. Stir in the crushed tomatoes and diced tomatoes, the tomato sauce and paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
- Add the drained macaroni to the sauce, mix well, and heat through.
- Serve with warm bread, rolls, or biscuits and a tossed salad or coleslaw on the side.
- Omit the chopped green bell pepper, if desired.
- Saute 4 to 8 ounces of sliced fresh mushrooms with the onions.
- Add 1/2 teaspoon to 1 teaspoon of crushed red pepper flakes for heat.
Send mail to the WebMaster
