INTRODUCTION
American Chop Suey is a classic, simple pasta and beef dish that many families love. It uses elbow macaroni, ground beef, and a tomato sauce base. The dish cooks quickly and feeds a crowd. It is not fancy, but it is warm and filling. If you like easy weeknight meals, this recipe will make your dinner time calm and happy. For another easy stove-top comfort meal, try this slow cooker American goulash recipe which shares some similar flavors and techniques.
WHY YOU WILL LOVE THIS RECIPE
You will love American Chop Suey because it is fast, cheap, and tasty. It uses simple pantry items and fresh vegetables. Kids often like the mild tomato sauce and pasta. You can make a big pot and save servings for the week. The flavors are familiar and comforting. The dish also lets you use what you have on hand, and it cooks in about 30 to 40 minutes. If you want to try a slow-cooked version on a busy day, consider reading about slow cooker American goulash for an easy hands-off option.
HOW TO MAKE American Chop Suey
This recipe makes a full meal in one pot with pasta, beef, and tomato sauce. Start by cooking the pasta, then brown the beef and cook the vegetables. Add tomatoes and sauce, and finish by folding in the cooked macaroni. Simmer a few minutes so the flavors join. You can serve it right away with a sprinkle of parsley. If you like a thicker sauce, add a little more tomato paste or let it simmer a bit longer. If you prefer it saucier, add a splash of water or broth. For more tips on turning this into other easy family meals, see a related simple recipe.
EQUIPMENT NEEDED
- Large Dutch oven or deep skillet with lid
- Large pot for boiling pasta (or cook pasta in the Dutch oven to save a pot)
- Colander to drain the pasta
- Wooden spoon or spatula for stirring
- Cutting board and knife for chopping vegetables
- Measuring spoons
Ingredients You’ll Need :
- 1 pound elbow macaroni
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
STEP-BY-STEP INSTRUCTIONS :
- Cook elbow macaroni in salted boiling water according to package directions. Drain and set aside.
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add diced onions and sauté for 4 to 5 minutes, stirring frequently until translucent and fragrant.
- Add minced garlic and cook for 1 minute, keeping it moving in the pan.
- Add ground beef, breaking it up with a wooden spoon as it cooks. Brown for 7 to 10 minutes. Drain excess grease if needed.
- Stir in diced green bell pepper and cook for 2 to 3 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, black pepper, Worcestershire sauce, and sugar if using. Stir until well combined.
- Fold in the cooked pasta and let everything simmer together for 3 to 5 minutes.
- Garnish with fresh chopped parsley and serve immediately.
HOW TO SERVE American Chop Suey
Serve this dish hot and fresh. Put a scoop on each plate and add a sprinkle of fresh parsley for color and light flavor. You can also top each serving with grated Parmesan cheese if you like. A simple side salad or steamed green beans work well with the meal. For a heartier plate, serve with garlic bread or warm rolls. Keep serving portions large enough so each person gets meat and pasta in every bite.
STORAGE & FREEZING : American Chop Suey
To store, let the dish cool to room temperature. Place in an airtight container and refrigerate for up to 3 to 4 days. To reheat, warm gently on the stove over low heat, stirring and adding a splash of water if the sauce feels thick. For freezing, cool completely and put in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave. Freezing may change the texture of the pasta slightly, so you can cook a fresh batch of pasta and add it to the thawed sauce for the best texture.
SERVING SUGGESTIONS
- Add grated Parmesan cheese on top for extra flavor.
- Serve with a simple side salad dressed in a light vinaigrette.
- Offer warm garlic bread or crusty rolls to soak up the sauce.
- Pair with steamed broccoli or green beans for more vegetables.
- Add hot sauce or crushed red pepper at the table if someone likes heat.
VARIATIONS
You can change this dish in a few easy ways to match your taste or what you have in the pantry.
- Vegetarian: Replace beef with a can of drained and rinsed beans or with cooked lentils. Use a vegetable broth if you add extra liquid.
- Extra vegetables: Add diced carrots or mushrooms when you add the bell pepper. These cook well and add texture.
- Cheesy bake: Mix in a cup of shredded mozzarella, transfer to a baking dish, and bake at 350°F (175°C) until bubbly.
- Swap pasta: Use shells, ziti, or rotini instead of elbow macaroni. Cook times are similar.
- Spicy: Add a teaspoon of red pepper flakes or a chopped jalapeño with the green pepper for heat.
For other one-pot comfort meals that save time, try this related recipe for slow cooker American goulash which uses similar ingredients but cooks slowly for deeper flavor.
FAQs
Q: Can I use ground turkey instead of ground beef?
A: Yes. Ground turkey works well. Brown it the same way and watch for slightly different moisture. You may need to season more.
Q: Is tomato paste necessary?
A: Tomato paste helps thicken and deepen the flavor. You can skip it, but the sauce may be thinner and less rich.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pasta and make sure any added sauces or seasonings do not contain gluten.
Q: How long does this take to make?
A: From start to finish it takes about 30 to 40 minutes, depending on how fast you chop and cook.
Q: Can I freeze this with the pasta in it?
A: You can, but the pasta can get soft after freezing. For best texture, freeze the sauce and add freshly cooked pasta when ready to serve.
MAKE-AHEAD TIPS FOR American Chop Suey
- Sauce first: Make the tomato and beef sauce ahead and cool it. Keep it in the fridge for up to 3 days. When ready to serve, reheat and fold in freshly cooked pasta.
- Prep veggies: Dice the onion and bell pepper ahead and store them in a sealed container in the fridge for one day. This saves time on the cooking day.
- Double the batch: Cook a double batch and freeze half in a meal-sized container for a later meal. Thaw in the fridge and reheat slowly on the stove.
- Use a timer: If you plan to serve at a set time, set a timer for boiling pasta and a timer for browning the meat so you do not overcook anything.
American Chop Suey
Ingredients
Method
- Cook elbow macaroni in salted boiling water according to package directions. Drain and set aside.
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add diced onions and sauté for 4 to 5 minutes, stirring frequently until translucent and fragrant.
- Add minced garlic and cook for 1 minute, keeping it moving in the pan.
- Add ground beef, breaking it up with a wooden spoon as it cooks. Brown for 7 to 10 minutes. Drain excess grease if needed.
- Stir in diced green bell pepper and cook for 2 to 3 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, black pepper, Worcestershire sauce, and sugar if using. Stir until well combined.
- Fold in the cooked pasta and let everything simmer together for 3 to 5 minutes.
- Garnish with fresh chopped parsley and serve immediately.