american chop suey (or) old fashion goulash

Name: American Chop Suey (or) Old Fashion Goulash
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) ground beef; 1/3 cup(s) olive oil; 1 can(s) hunt's 4 cheese tomato sauce; 2 can(s) stew or diced tomatoes; 1 pound(s) macaroni, elbow; 1 cup(s) mozzarella cheese, shredded; 1 cup(s) chedder cheese, shredded; 1 tablespoon(s) garlic powder; 1 medium onion, chopped into small pieces; 1 teaspoon(s) salt and pepper; 1 teaspoon(s) italian seasoning; 1/2 teaspoon(s) parsely

(1 RATING)

50 Pinches 2 Photos

Sue Faccone

Red Bluff, CA

Updated on Jun 28, 2016

I often double the recipe because it doesn't last to long in my house, it is a favorite! For a variation try adding 1 pound Italian sausage meat in addition to the ground beef. Or for a more health lower fat variation try ground turkey.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 pounds ground beef
1/3 cup olive oil
1 can hunt's 4 cheese tomato sauce
2 cans stew or diced tomatoes
1 pound macaroni, elbow
1 cup mozzarella cheese, shredded
1 cup chedder cheese, shredded
1 tablespoon garlic powder
1 medium onion, chopped into small pieces
1 teaspoon salt and pepper
1 teaspoon italian seasoning
1/2 teaspoon parsely

How To Make american chop suey (or) old fashion goulash

Step 1

In a large skillet, add the olive oil and ground beef. Add the spices to the meat and cook until browned all over.

Step 2

While the meat is cooking put a pot of water up to boil for the macaroni. Pasta should be firm when chewed not soggy. Test a piece often for readiness.
Step 3

Drain the pasta once done and put it back into the pot. Add the meat that is already cooked. Stir. Now Add the tomato sauce and stewed or diced tomatoes. Stir well. Heat should be at medium. When the sauce starts to bubble add the chedder cheese and mozzarella cheese and stir. Simmer for about 15 minutes, stirring several times. Once the cheese is well combined remove from heat and serve.
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