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One-Pot Classic Chop Suey Macaroni

This One-Pot Classic Chop Suey Macaroni is a quick, scrumptious stovetop meal made with ground beef, tomatoes, elbow macaroni, and a medley of aromatic spices. It's a comforting, family-friendly dinner that comes together in 30 minutes or less.
2
40 min
TOTAL TIME
382
CALORIES
$1.05
PER SERVING
One-Pot Classic Chop Suey Macaroni
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Ingredients
13 INGREDIENTS
8 SERVINGS
Dried Basil
1 tsp dried basil
Ground Black Pepper
1/2 tsp ground black pepper
Elbow Macaroni
12 oz elbow macaroni
Garlic
2 cloves garlic
minced
Ground Beef
1 lb ground beef
Granulated Sugar
1 tbsp granulated sugar
Dried Oregano
1 tsp dried oregano
Worcestershire Sauce
1 tsp worcestershire sauce
White Onion
1 large white onion
chopped
Butter
2 tbsp butter
Salt
1 tbsp salt
divided
Canned Crushed Tomatoes
28 oz canned crushed tomatoes
Green Bell Pepper
1 whole green bell pepper
chopped
Directions
9 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Heat a large pot over medium heat and melt the butter.
2
Add the chopped onion and cook, stirring frequently, until translucent, about 4 minutes.
3
Add the minced garlic and cook for another minute, stirring frequently.
4
Stir in the ground beef and cook until browned, breaking it up with a spatula as it cooks.
5
Add the chopped green bell pepper and cook until softened, about 5 minutes.
6
Stir in the crushed tomatoes, sugar, oregano, basil, 1/2 tablespoon salt, ground black pepper, and Worcestershire sauce.
7
Bring the mixture to a simmer, then add the elbow macaroni and stir well.
8
Cover the pot and continue to simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked to your preferred tenderness.
9
Taste and adjust seasoning with additional salt if necessary before serving.
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Health Info
Macros
44g
CARBS
14g
FAT
17g
PROTEIN
Contains these allergens
MILK
FISH
WHEAT
Frequently Asked Questions
Should I cook the protein and the vegetables together or separately?
How do I keep my vegetables crisp and vibrant in color?
My stir-fry ended up too salty. How can I fix it?
Why is my stir-fry too wet or soupy?
Can I use other types of meat in my chop suey?
Can I add different vegetables to my chop suey?
How do I make my chop suey sauce thicker?
What's the best way to serve chop suey?
How do I balance the flavor in my chop suey?
How can I add more depth of flavor to my chop suey?