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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  • 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(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
  • 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.

Printable Recipe Card

About Mexican Chop Suey

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

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