Description
Classic American Chop Suey is a hearty and comforting one-pot meal featuring ground beef, elbow macaroni, and a rich tomato-based sauce infused with Italian seasoning and vegetables. This easy-to-make dish balances savory flavors with tender pasta, making it a family favorite for weeknight dinners.
Ingredients
Scale
Meat and Seasonings
- 1.5 lbs. ground beef (85% lean)
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
Vegetables
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery (diced)
- 4 cloves garlic (minced)
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes (undrained)
- 16 oz. tomato sauce
- 2 ½ cups chicken broth (or beef broth)
Pasta and Cheese
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Prepare Cheese (Optional): If using cheese, shred it from a block and set aside to come to room temperature before adding to the dish to ensure it melts smoothly.
- Cook Ground Beef: In a large pot over medium-high heat, cook and crumble the ground beef until browned and cooked through, about 8 minutes. Drain excess grease to keep the dish from being too oily.
- Add Seasonings and Tomato Paste: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste until well combined with the meat for an infused flavor base.
- Sauté Vegetables: Add diced onions, green pepper, and celery to the pot and cook for 4 minutes until softened. Then add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Tomato Sauces: Pour in the tomato sauce and stir to combine thoroughly with the meat and vegetables.
- Incorporate Worcestershire Sauce and Tomatoes: Add the Worcestershire sauce, undrained diced tomatoes, and broth, stirring well to create a flavorful sauce.
- Add Pasta and Bring to Boil: Stir in uncooked elbow macaroni and bring the mixture to a gentle boil.
- Simmer Covered: Cover the pot and let cook for 4 minutes. Then uncover and gently scrape the bottom with a silicone spatula to prevent sticking.
- Continue Cooking Partially Covered: Cover partially and simmer gently for another 4 minutes. Again, scrape the bottom gently to keep ingredients from settling.
- Finish Cooking Pasta: Cook for an additional 2-3 minutes until the macaroni is tender but not mushy. Test a noodle for doneness, then turn off the heat; the pasta will absorb remaining liquid as it rests.
- Add Cheese and Serve: If desired, gradually stir in shredded cheddar cheese until melted and evenly distributed. Serve hot and enjoy!
Notes
- Use freshly shredded block cheese instead of pre-packaged shredded cheese to improve melting and texture.
- This recipe is a complete one-pot meal, making cleanup easy and convenient.
- You can substitute beef broth for chicken broth if preferred or to deepen the beef flavor.
- The dish can be customized with other vegetables like mushrooms or carrots for added nutrition.
- For a spicier twist, add crushed red pepper flakes when sautéing the vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 471
- Sugar: 9 g
- Sodium: 1990 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 91 mg
