American Chop Suey Recipe
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This healthy American Chop Suey recipe is a delicious, easy alternative to Hamburger Helper. It’s a quick meal that kids and adults love.
It wasn’t until I had children of my own that I first tried American Chop Suey. I remember seeing it in my college cafeteria, but I wasn’t impressed. In retrospect, I was missing out. This is great comfort food.
This dish can be made quickly, and it’s much healthier than Hamburger Helper or other boxed dinner kits. I first started making this recipe a few years ago when I was looking to replicate Annie’s “P’sghetti Loops” for my children.
Easy American Chop Suey Tips
By making American Chop Suey at home, you can tailor the sauce to meet your tastes.
Add extra tomato sauce for a soupier version, and throw in a little cayenne pepper if you want it spicy.
Mushrooms or other vegetables make a delicious addition as well.
You can substitute lentils for the ground beef if you want a vegetarian version, and garnish with grated cheddar or parmesan if desired.
Is American Chop Suey a New England Thing?
Apparently this dish has many names around the country. I first discovered it as American Chop Suey during college in Massachusetts.
I’ve heard in the comments below that this is called everything from chili mac, to goulash, to slum gullion. What’s it called in your part of the country?
Watch this short video to see the easy process behind this American chop suey recipe:
American Chop Suey Recipe
This American Chop Suey recipe is a delicious, healthy alternative to Hamburger Helper. ($.97 per serving)
Print Pin RateServings: 8
Calories: 188kcal
Ingredients
- 1 lb. ground beef preferably grass-fed or organic
- 1 bell pepper diced
- 15 oz. can tomato sauce
- 15 oz. can diced tomatoes
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 1/4 tsp. salt
- 1/2 tsp. chili powder
- 1/8 tsp. cinnamon
- 1/2 tsp. honey or to taste
- 12 oz. whole wheat macaroni
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Add the diced bell pepper and cook over medium heat for another minute.
- Add the tomato sauce, tomatoes, onion powder, paprika, salt, chili powder, cinnamon, and honey. Simmer over medium-low heat for 10 minutes, or until it reaches the thickness you want.
- While the sauce is simmering, boil the macaroni according to the package directions. Drain the pasta and add it to the sauce.
- Taste and adjust the seasonings. Different canned tomatoes have different amounts of salt and seasoning, so add extra seasonings if needed.
Nutrition Estimate
Calories: 188kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Healthy American Chop Suey Price Breakdown
This recipe costs a total of $7.79 to make, or $.97 per 1½ cup serving. This easy American Chop Suey recipe is a delicious, frugal dinner that’s much healthier than the boxed version.
Try my Crock Pot Taco Soup for another frugal, healthy dinner recipe that your family will love.
Tina says
How funny to read the comments. In the Army they call is Chili Mac and it was delicious! It didn’t look like much either but they forced us to eat it which is how I learned how good it was. Saving this recipe!
Traci says
Reminds me of something my mom made when I was a kid…only it was in the Midwest. Such comfort food…never disappointed when dinner rolled around 🙂 Thanks for the recipe!
Rebecca says
I want some right now!
Julia says
This is definitely the perfect comfort food for cold winter days! 🙂
Helen @ family-friends-food.com says
I’m from the UK and I’ve never heard of this! Looks great though – I’ll have a go at the vegetarian version.
Lyn says
this is goulash here in Southern Indiana!
Annemarie says
That’s what I hear! They call it American Chop Suey in Massachusetts. 🙂
JJ says
This is so close to what I call Macaroni/beef goulash.
I only use sautéed onions, browned ground beef salted, macaroni, and fresh tomatoes.
Delicious. Ready in less than 30 minutes.
Christine B. says
My mother always call this “Slum Gullion” and made it frequently.
Annemarie says
Now that’s one I haven’t heard, Christine! Was that her creation or is it a regional name?
Rachel B says
I’m from Michigan, and we call it goulash… if anyone cares. 🙂 I have to say, I’ll eat it every now and again if a family member serves it, but I much prefer spaghetti, and spaghetti is so much simpler!
Annemarie says
I’ve heard this is called goulash in various parts of the country. So funny how the names vary from one place to another.
Glerod2003 says
Chop Suey is a Chinese dish made with pork, onion, celery, soy sauce green/red peppers and served over rice and topped with bean sprouts. Your version has always been called Goulash in my house. And I love it regardless of what the name is or what it is called!
Annemarie says
I love hearing how different regions respond to the “American Chop Suey” vs. “Goulash” debate. Such a humble dish to stir up a controversy like this. 🙂
Stephanie says
This is exactly the “American Chop Suey” that I grew up on!! I haven’t had it in years, but will be making it very soon. Thanks for the recipe! 🙂
Annemarie says
Thanks, Stephanie. I hope it lives up to your memory!
Robin says
Johnny marzetti in Ohio, beef-a-roni in West Virginia and goulash in New York. Delicious everywhere, although my mother didn’t use the bell pepper, cinnamon or chili powder.
Annemarie says
So many different names and variations, Robin! I hadn’t heard of Johnny marzetti. 🙂
thesilverofhisfining says
I grew up in MA and NH, and this was a regular dish on our table. I love it, and I love the name! ~Joyce, now in the midwest where I don’t know (nor care) what they call it
Annemarie says
Thanks, Joyce! I never encountered American Chop Suey until I moved to Massachusetts for college, so it must be a New England thing! I’m glad it brings back fond memories for you. 🙂
cynetta says
This is probably a very tasty comfort food, but it has NO resemblance to what most know as chop suey!
It is much like an eastern European goulash.
Annemarie says
Cynetta, this is a version of what they call American Chop Suey here in Massachusetts. It goes by other names in different areas, including goulash and chili mac. I’d love to hear more about the version of chop suey that you’re used to.