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mexican chop suey

Pacifica815 avatar
Recipe by
Deborah J. Peterson
@Pacifica815
Lacey, WA

This recipe supposedly came from the back of a Campbell's Tomato Soup can from back in the 50's. The title may not be the original name, but it is what my dad & his dad always called it. It has been a family favorite for 3 generations.

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yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For mexican chop suey

  • 6
    pork steaks, seasoned with garlic powder, salt and pepper
  • 1 1/2 c
    celery, chopped
  • 1 c
    onion, chopped
  • 1 c
    green pepper, chopped
  • 4 can
    campbell's tomato soup - do not substitute brand as it will not taste the same
  • 2 can
    water
  • 2 can
    mushrooms, canned (large cans, not the small ones)
  • 2 can
    kidney beans, canned
  • 4
    bay leaves
  • salt and pepper, to taste
  • 2 lb
    spaghetti noodles, cooked

How To Make mexican chop suey

  • 1
    Sauté pork steaks in deep pan with some cooking oil until browned on both sides, set aside to cool. When cooled, cut into 1 inch pieces.
  • 2
    Add the celery, onions & green peppers to the deep pan that the pork was browned in and sauté for about 6 mins. Add pork back in and mix together.
  • 3
    Add rest of ingredients, except the spaghetti, to the deep pan and simmer until the veggies are tender, about 45 mins to 1 hr. Serve over cooked spaghetti.
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