Mexican Chop Suey

Mexican Chop Suey Recipe

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Deborah J. Peterson


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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1 Hr
1 Hr
Stove Top


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(s)
campbell's tomato soup - do not substitute brand as it will not taste the same
2 can(s)
2 can(s)
mushrooms, canned (large cans, not the small ones)
2 can(s)
kidney beans, canned
bay leaves
salt and pepper, to taste
2 lb
spaghetti noodles, cooked

How to Make Mexican Chop Suey


  • 1Sauté 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.
  • 2Add 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.
  • 3Add 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.

Printable Recipe Card

About Mexican Chop Suey

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom