plain 'ol american chop suey

How To Make plain 'ol american chop suey

• 
  1

  Brown the hamburg in a medium size sauce pan until it's about 3/4 of the way done (mostly brown with some pink) and drain the grease. Return beef back to the pan.
• 
  2

  Take the stewed tomatoes and mash them over the pan with your hand. Give them a really good squeeze and really separate the tomatoes into pieces and let the juice fall in. Do this with all of the stewed tomatoes. Pour the remaining juice from the can into the mix.
• 
  3

  Put the entire contents of the can of diced tomatoes and green chilies into the beef mixture.
• 4

  Let this sit on the stove on low. Meanwhile, boil your pasta until it is halfway cooked.
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  5

  Once the pasta is half-cooked, add it to the meat and cook on low until tender. The extra juices from the tomatoes will really help soften the pasta. **Depending on the type of pasta, I don't always use the entire box. The amount can be added per your individuality.**
• 6

  EARLIER PREP OPTION: Once the meat is browned, I put it in a crockpot (while it's off), with the cover on and let it sit until I'm ready to use it. The pasta, I toss it with cold water and olive oil and refrigerate until I'm ready for that. Then a 1/2 hour before we are going to eat, I put the crockpot on low and add the half-cooked pasta and let it all heat up together.
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