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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Growing up in Boston, I never knew that this 50's once-a-week-at-home dinner and once-a-week-at-school lunch was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!) Ingredients:
1 lb ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
1 tablespoon garlic salt |
1 teaspoon pepper |
28 ounces diced tomatoes |
15 ounces tomato sauce |
1 lb elbow macaroni or 1 lb medium pasta shell |
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded |
Directions:
1. Brown ground beef, onion and pepper.
2. Season with garlic salt and pepper.
3. Add tomatoes and tomato sauce.
4. Simmer 10 minutes while macaroni is cooking.
5. Boil macaroni al dente, drain, rinse.
6. Return macaroni to pot, add beef mixture.
7. Serve in bowls with shredded cheese.
8. Even better left over and reheated (add a little tomato juice when reheating, if too dry).
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