More Great Recipes: Main Dish

American Chop Suey

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Member since 2007

Serves | Prep Time | Cook Time


4 strips bacon, cut into 1 inch pieces 1 cup chicken broth
2 cloves garlic, minced 1 ½ tsp. soy sauce
1 large yellow onion, diced 2 cups whole wheat elbow macaroni
1 green bell pepper, cored and diced Salt and pepper, to taste
½ tsp. Italian seasoning
1 lb. ground lean beef
14 ½- oz. can diced tomatoes
15-oz. can tomato sauce

In a large skillet over medium heat, cook the bacon for about 2 minutes, or until renders enough fat to lightly coat the pan. Add the garlic, onion, bell pepper and Italian seasoning. Cook until onion begins to soften, about 5 minutes.

Increase heat to high. Add the beef and sauté, breaking up with a wooden spoon until lightly browned, about 5 minutes. Mix in the diced tomatoes, tomato sauce, chicken broth, soy sauce and macaroni. Bring to a simmer, reduce heat to low, cover and cook stirring occasionally until pasta is tender, about 14 minutes. Season with salt and pepper.

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This is a delicious copy of a childhood dish I loved, but tastier.

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