Page 37 - 201415_TOH_Cookbook

AMERICAN
CHOP SUEY
B O C K FA M I LY, Q U I N C Y, M A
“This hearty meal goes a long way and is great to reheat for the week when you need a quick lunch or dinner. The green bell pepper is what makes this American chop suey so lavorful.” Kathleen Bock
PREPARATION
1. Heat a thin ilm of oil in a skillet over medium-high heat. Sir in the beef and cook for 2 to 3 minutes. Sir in the onion and cook unil the beef is thoroughly browned, about 8 minutes. Pour in the tomatoes and cook, mashing the pieces with a wooden spoon, for 2 to 3 minutes. Sir in the bell pepper and cook for 20 minutes.
2. Meanwhile, in a pot of boiling, salted water, cook the macaroni according to the instrucions on the package. Drain.
3. Add the cooked macaroni to the ground beef and sir to combine. Season with salt and pepper to taste.
INGREDIENTS
Serves 6
Vegetable oil 1 pound ground beef 1 small onion, chopped 2 (28-ounce) cans stewed tomatoes 1 green bell pepper, stemmed,
seeded and chopped Salt Ground black pepper 1 (16-ounce) box elbow macaroni
Taste of Home – Page 29