Basic American Chop Suey
Fall in love with American chop suey, a delicious and versatile comfort food. Learn how to make it with different ingredients and flavors.
American chop suey is a simple combination of beef, tomatoes, and pasta, but it delivers big comfort with very little effort. This version cooks quickly on the stovetop, bringing together sautéed onions, bell pepper, and ground beef before folding in tender macaroni. Everything simmers just long enough for the sauce to thicken and the flavors to settle into a satisfying, hearty dish.
What makes it especially appealing is how adaptable it is. You can keep it basic for a fast weeknight dinner or build it out with extra vegetables, spices, or cheese. It’s easy, flexible, and reliably delicious — the kind of recipe that fits into almost any cooking routine.
And whether you grew up calling it American goulash, chop suey, or something else entirely, this version is easy to customize to taste. Add cheese, spice it up, or load it with vegetables—whatever makes it feel most like home. It’s a cozy, no-fuss meal with wide appeal.
What You’ll Like About This Recipe
Classic comfort food. The combination of beef, pasta, onions, and tomatoes creates a nostalgic, home-cooked flavor that appeals to all ages.
Simple pantry ingredients. Everything in this dish is easy to keep on hand, making it a great last-minute meal for busy nights.
Quick stovetop preparation. The beef mixture simmers while the pasta cooks, so the entire dish comes together efficiently with minimal cleanup.
Easy to customize. Add spice, increase the vegetables, use different pasta shapes, or top with cheese—this recipe adapts well to your preferences.
Great leftover potential. The flavors meld beautifully as it rests, making the leftovers just as satisfying as the first serving.
Ingredient Notes
- Macaroni: Elbow macaroni is traditional and holds the sauce well. Other short shapes work too, but elbows give the most classic texture.
- Vegetable oil: Helps soften the onions and brown the beef evenly.
- Onion: Adds sweetness and depth as it cooks. Yellow onions work best for this style of dish.
- Ground beef: Lean ground beef keeps the dish hearty but not greasy. Use 85–90% lean for the best balance.
- Green bell pepper: Adds mild sweetness and a bit of texture. Red or yellow bell pepper may be substituted for a sweeter flavor.
- Canned diced tomatoes: Provide both moisture and acidity. Use plain, fire-roasted, or seasoned varieties depending on the flavor you want.
- Salt and pepper: Season the dish and balance the tomatoes’ acidity.
- Chili powder: Adds warmth and subtle spice without overt heat.
- Shredded cheese (optional): Parmesan or cheddar can be sprinkled on top for richness.
How to Make It
- Sauté the onions in oil until they begin to soften.
- Add the beef and bell pepper and cook until the beef is no longer pink; drain if needed.
- Stir in the tomatoes, salt, pepper, and chili powder and let the mixture simmer briefly.
- Cook the macaroni according to package instructions.
- Combine the drained pasta with the beef and tomato mixture and stir well.
- Serve as is or garnish with cheese or herbs.
Pro Tips
- Drain the beef well to keep the sauce from becoming greasy, especially if using beef with lower fat content.
- Cook the pasta to just shy of al dente so it doesn’t become overly soft when mixed with the sauce.
- Add a splash of tomato juice or pasta water if you prefer a saucier texture.
- Simmer the beef and tomato mixture a few extra minutes for deeper flavor if you have time.
- Finish the dish with a handful of shredded cheese or fresh herbs for extra richness and color.
Recipe Variations
- Boost the tomato flavor. Stir in about 1/2 cup of tomato sauce or add a few tablespoons of tomato paste for a richer, more concentrated tomato base. This also creates a saucier consistency that coats the pasta well.
- Add garlic for extra depth. Mix in 1 teaspoon of garlic powder or sauté 2 minced cloves with the beef for a more aromatic, savory flavor that complements the onions and peppers.
- Make it spicy. Add 1/2 teaspoon crushed red pepper flakes or a finely minced jalapeño to introduce gentle heat. Adjust the amount to match your preferred spice level.
- Include mushrooms. Sauté sliced mushrooms along with the onions to bring earthy flavor and extra texture to the dish. They absorb the tomato mixture well and make the meal heartier.
- Swap the protein. Replace the ground beef with ground turkey, chicken, or pork. Poultry versions benefit from a bit more seasoning because they have a milder flavor.
- Try a vegetarian version. Use a plant-based ground beef substitute and increase the seasonings slightly. The tomatoes and pasta pair well with most meatless alternatives.
- Use a different pasta shape. Ditali, mini penne, small shells, or any short tubular pasta work beautifully and hold the sauce just as well as macaroni.
- Add extra vegetables. Sauté diced celery, shredded carrots, or additional peppers with the onions for more color, volume, and nutrition.
Serving Suggestions
- Serve with a simple green salad to balance the hearty pasta.
- Add garlic bread, breadsticks, or soft dinner rolls for a comforting side.
- Pair with roasted or steamed vegetables like broccoli or green beans.
- Choose shredded Parmesan, cheddar, or fresh herbs as toppings to elevate the dish.
How to Store
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits.
Freeze: Cool completely and freeze in airtight containers or freezer bags for up to 3 months. Label with the date for easy tracking.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if the pasta has absorbed too much sauce.
Frequently Asked Questions
Basic American Chop Suey
Ingredients
- 8 ounces macaroni, cooked and drained
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 pound ground beef, lean
- 1/2 cup green bell pepper, chopped
- 2 14.5-ounce cans tomatoes, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon chili powder
- Shredded cheese, for garnish, optional
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for about 2 minutes, stirring frequently. Add the ground beef and bell pepper continue cooking until the beef is no longer pink. Drain off excess fat.
- Add tomatoes to the beef in the skillet along with salt, pepper, and chili powder. Reduce heat; simmer for 10 to 15 minutes.
- Meanwhile, cook the macaroni in a pot of salted, boiling water, following the package directions. I recommend about 1 teaspoon per quart of water.
- Drain the macaroni thoroughly and add it to the tomato and beef mixture. Stir to blend the ingredients.
- Transfer the American chop suey to a large serving bowl and garnish with shredded Parmesan or cheddar cheese or fresh herbs if desired. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
