American Chop Suey Recipe

There’s something magical about a one-pot meal that brings the whole family to the table without complaint. American Chop Suey is exactly that kind of dinner.

I’ve been making this recipe for years, and it never fails to disappear from the pot in record time. My kids practically cheer when they see me pulling out the ground beef and elbow macaroni.

This isn’t fancy food. It’s the kind of meal your grandmother probably made, the kind that fills your kitchen with amazing smells and your belly with pure comfort. And the best part? You can have it on the table in 40 minutes flat.

What Makes This American Chop Suey Recipe So Special

Let me be honest with you. I’ve tried dozens of versions of this classic dish over the years.

Some were too bland. Others were swimming in grease. A few required so many pots and pans that I ended up spending more time cleaning than cooking.

This version hits the sweet spot. It’s flavorful without being overwhelming. It comes together quickly without sacrificing taste. And it uses ingredients you probably already have in your pantry.

The secret is in the layering of flavors. We’re not just throwing everything together and hoping for the best. Each step builds on the last, creating a dish that tastes like it simmered all day even though it didn’t.

Why Your Family Will Love This American Chop Suey

It’s budget-friendly. Ground beef, pasta, and canned tomatoes won’t break the bank. I can feed my family of six for under twenty dollars, which is a win in my book.

Kids actually eat it. My pickiest eater, who normally inspects every bite like a forensic investigator, gobbles this up. The familiar flavors of pasta and meat sauce don’t trigger the “what’s that weird thing” alarm.

It reheats beautifully. Leftovers taste even better the next day when all those flavors have had time to get cozy together. I often make a double batch on purpose, just like I do with my Italian Sausage Rigatoni.

You can customize it endlessly. Don’t like bell peppers? Leave them out. Want more vegetables? Throw them in. This recipe is forgiving and flexible.

It’s genuinely satisfying. This isn’t one of those meals where everyone’s hungry again an hour later. The combination of protein, carbs, and vegetables actually fills you up.

Ingredients You’ll Need for Perfect American Chop Suey

Let’s talk about what goes into this dish. I’m breaking it down into categories to make shopping easier.

For the pasta:

• 12 ounces elbow macaroni
• Salt for the pasta water

For the base:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 white onion, diced
• 3 cloves garlic, minced

For the protein and vegetables:

• 1 pound ground beef
• 1 green bell pepper, diced

For the sauce:

• 14 ounces diced tomatoes, fire-roasted
• 15 ounces tomato sauce
• 6 ounces tomato paste
• 1 tablespoon Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar (optional but recommended)

For serving:

• 2 tablespoons fresh parsley, chopped

Let’s Talk About Ingredient Choices

The pasta: Elbow macaroni is traditional, but honestly, use whatever you have. I’ve made this with rotini, shells, penne, and even broken spaghetti. They all work.

The ground beef: I usually go with 85/15 ground beef. It has enough fat for flavor but not so much that you’re swimming in grease. You can absolutely use ground turkey, chicken, or even plant-based meat if that’s your preference.

Fire-roasted tomatoes: This is my secret weapon. Regular diced tomatoes work fine, but fire-roasted tomatoes add a subtle smoky depth that takes this from good to amazing. Trust me on this one.

The sugar: Some people think adding sugar to tomato sauce is weird. But a tiny bit balances the acidity of the tomatoes and makes everything taste more rounded. You won’t taste sweetness, I promise.

Fresh parsley: Don’t skip the garnish. Fresh herbs at the end brighten up the whole dish. If you don’t have parsley, basil works beautifully too.

How to Make the Best American Chop Suey Step by Step

I’m going to walk you through this like I would if you were standing in my kitchen. No skipping the important details.

Step 1: Get your pasta going

Fill a large pot with water and salt it generously. I mean really salt it. The water should taste like the ocean.

Bring it to a rolling boil and add your macaroni. Cook according to the package directions, usually 7-8 minutes for al dente.

Drain the pasta in a colander and set it aside. Don’t rinse it. Those starches help the sauce cling better.

Step 2: Build your flavor base

While the pasta cooks, heat your olive oil and butter in a large pot or Dutch oven over medium heat.

Add the diced onion. Let it cook for 4-5 minutes, stirring frequently. You want the onions soft and translucent, maybe even a little golden at the edges.

This step is crucial. Raw onions taste harsh and sharp. Cooked onions taste sweet and mellow. Take the time to do this right.

Add the minced garlic and cook for just one minute. Stir constantly so it doesn’t burn. You’ll smell that amazing garlic aroma when it’s ready.

Step 3: Brown the beef

Add your ground beef to the pot. Break it up with a wooden spoon as it cooks.

Let it cook for 7-10 minutes until it’s completely browned. No pink should remain. If you’re looking for other ways to use ground meat, my BBQ Meatballs with Roasted Vegetables is another family favorite.

Here’s a tip I learned from my mom: don’t stir the meat constantly. Let it sit for a minute or two between stirs. This allows it to develop a nice brown crust, which adds flavor.

If there’s a lot of grease in the pot, drain most of it off. Leave just enough to keep things moist.

Step 4: Add the peppers

Toss in your diced bell pepper. Cook for 2-3 minutes until it starts to soften but still has a little crunch.

I like my peppers with a bit of texture. If you prefer them super soft, cook them longer. This is your kitchen, your rules. If you want to add more vegetables like you might in Stuffed Orange Peppers or Loaded Chicken Fajita Stuffed Peppers, this is the perfect time.

Step 5: Build the sauce

Add all your tomato products: the fire-roasted diced tomatoes, tomato sauce, and tomato paste.

Stir everything together until the tomato paste is fully incorporated. It can be a little stubborn, so make sure there are no clumps.

Add the Italian seasoning, salt, pepper, Worcestershire sauce, and sugar if you’re using it.

Mix everything thoroughly. Let the sauce come to a gentle simmer and cook for a few minutes. You want those flavors to meld together.

Step 6: Bring it all together

Add your cooked pasta to the pot with the sauce. Stir gently but thoroughly to coat every piece of pasta.

Let everything cook together for 3-5 minutes. This is where the magic happens. The pasta absorbs some of the sauce, and all those flavors really come together.

Step 7: Serve it up

Sprinkle fresh parsley over the top and serve immediately.

I like to put the pot right on the table and let everyone serve themselves. It’s casual and fun, and there’s less for me to clean up.

My Favorite Tips and Tricks for American Chop Suey Success

Don’t overcook the pasta. Since it’s going to cook a bit more in the sauce, you want it slightly underdone when you drain it. Aim for the low end of the package timing.

Taste and adjust. Before adding the pasta, taste your sauce. Need more salt? More pepper? A pinch more Italian seasoning? Now’s the time to fix it.

Use a big pot. You need room to stir everything together without making a mess. My 6-quart Dutch oven is perfect for this.

Let it rest for a few minutes. If you can resist diving in immediately, let the pot sit for 5 minutes after you turn off the heat. Everything settles and thickens up beautifully.

Save some pasta water. Before you drain the pasta, scoop out a cup of that starchy water. If your finished dish seems too thick, add a splash to loosen it up.

Ways to Make This Recipe Your Own

This is where you can get creative. Here are modifications I’ve tried and loved. These variations work just as well as switching things up in my Creamy Tuscan Chicken or Greek Chicken Feta Casserole.

Meat variations:

• Use half ground beef and half Italian sausage for extra flavor
• Try ground turkey for a lighter version
• Go with plant-based ground meat for a vegetarian option
• Add some diced bacon for smokiness

Vegetable additions:

• Throw in diced zucchini or yellow squash
• Add some frozen corn for sweetness
• Stir in fresh spinach at the end
• Include sliced mushrooms with the peppers
• Mix in some shredded carrots for nutrition

Cheese options:

• Stir in a cup of shredded cheddar at the end
• Top each serving with fresh mozzarella
• Sprinkle parmesan cheese over the top
• Add a dollop of ricotta to each bowl

Spice it up:

• Add red pepper flakes for heat
• Stir in some hot sauce
• Use spicy Italian sausage
• Include diced jalapeños with the peppers

Make it richer:

• Add a splash of heavy cream at the end
• Stir in some cream cheese for extra creaminess
• Include a pat of butter just before serving

FAQs

Let’s Connect Over Comfort Food

I’d love to hear how this recipe works in your kitchen. Did you add extra vegetables? Use a different type of pasta? Make it spicier?

Leave a comment below and let me know. I read every single one, and I always get excited to hear about your variations and tweaks.

If you loved this recipe, save it to your Pinterest boards so you can find it again! Pin this to your dinner ideas, comfort food favorites, or family meals board. Share it with your friends who need an easy, delicious weeknight dinner solution. And if you’re looking for more hearty comfort meals, check out my Cheesy Broccoli Rice Casserole, Creamy Cowboy Soup, Sausage Potato and Kale Soup, or Spicy Black Bean Soup.

And if you make it, please come back and tell me about it. Did your family love it? What did you serve with it? Your feedback helps me create more recipes you’ll actually use.

Now go make some American Chop Suey. Your family is going to love you for it.

Happy cooking!

Print