This American Chop Suey with ground beef is an easy, comforting one‑pot meal. Tender short pasta and green bell pepper simmer with browned ground beef in a rich tomato sauce for a hearty dinner that’s ready in about 30 minutes with minimal prep.
Need a quick, family-friendly dinner? This American Chop Suey is a reliable, flavorful option you can make on a weeknight with pantry staples. Pair it with a simple side salad and dinner rolls for a classic comfort-food meal.
The name might be confusing: American Chop Suey isn’t Chinese—there’s no soy sauce or chopsticks required. Historically it sometimes was served with rice, but today it’s most commonly a ground-beef-and-pasta dish. You may also see it called American goulash, beefaroni, or chili mac. Whichever name you prefer, it’s a nostalgic, satisfying dish that’s easy to repeat.
If you like ground beef pasta dishes, also check my Homemade Beefaroni for another easy weeknight meal.
Ingredients
This is an overview. See the recipe card below for exact measurements and full directions.
- Olive oil (or nonstick cooking spray, butter, canola, or vegetable oil)
- Ground beef (or substitute ground turkey, chicken, Italian sausage, or a mix)
- Onion (yellow preferred, but any will work)
- Garlic (minced)
- Green bell pepper (red or another color can be used)
- Beef broth (or chicken broth)
- Tomato sauce (seasoned varieties—Italian herbs, garlic, oregano—add extra flavor)
- Diced tomatoes (canned, undrained; Rotel can be used for a Tex‑Mex twist)
- Tomato paste (concentrates the tomato flavor; ketchup can work in a pinch)
- Balsamic vinegar (adds a touch of sweetness; Worcestershire sauce is a suitable substitute)
- Dried herbs and spices — oregano, basil, garlic powder, smoked paprika (or Italian seasoning)
- Short pasta — medium shells, elbow macaroni, farfalle, or similar
- Salt and black pepper — to taste
How to make American Chop Suey
1) Heat a deep skillet or Dutch oven over medium heat and add a little olive oil. When hot, add the ground beef, chopped onion, chopped green bell pepper, and minced garlic. Cook until the beef is no longer pink and the vegetables are softened.
2) Stir in beef broth, water, tomato sauce, undrained diced tomatoes, tomato paste, balsamic vinegar, dried oregano, dried basil, garlic powder, and smoked paprika. Mix well and season with salt and black pepper to taste.
3) Add the dry pasta (medium shells or elbow macaroni are traditional). Stir to combine, bring to a boil, then reduce heat, cover, and simmer until the pasta is tender, about 10–12 minutes.
4) Serve topped with optional extras like grated Parmesan, shredded cheddar or mozzarella, and chopped fresh herbs.
Tips
To make a baked casserole, prepare the recipe as directed, transfer to a greased baking dish, top with cheese, and bake at 400°F until the cheese is melted and bubbly.
Alternatively, cook the pasta separately in salted boiling water until al dente, then stir into the sauce and let it simmer for a few minutes so the flavors meld.
How to store
Refrigerate leftovers in an airtight container for up to four days. For longer storage, freeze in freezer-safe containers for up to three months and thaw overnight in the refrigerator before reheating. Reheat gently—use reduced power in the microwave or warm on the stovetop until heated through.
More ground beef recipes
- Ground Beef and Biscuits John Wayne Casserole
- Texas Roadhouse Copycat Chili
- One Pot Cheeseburger Pasta
- Ground Beef Ramen
If you try this American Chop Suey with ground beef, please share how it turned out in the comments.
📖 Recipe
American Chop Suey with Ground Beef
A classic comfort-food ground beef and pasta dish in a rich tomato sauce that’s ready in 30 minutes.
Ingredients
- 2 teaspoons olive oil or nonstick cooking spray
- 1 lb ground beef (or ground turkey, chicken, Italian sausage)
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1 green bell pepper (or red)
- 1 cup beef broth
- 1½ cups water
- 15 oz tomato sauce (canned)
- 14.5 oz diced tomatoes, canned, undrained
- 3 oz tomato paste (about 3 tablespoons)
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 3 cups medium pasta shells (or any short pasta)
- Salt and black pepper, to taste
- Optional toppings: Parmesan, cheddar, mozzarella, fresh herbs
Instructions
- Heat a large deep skillet or Dutch oven over medium heat. Add the oil, then the ground beef, onion, bell pepper, and garlic. Cook until beef is no longer pink and vegetables are softened.
- Add beef broth, water, tomato sauce, diced tomatoes (undrained), tomato paste, balsamic vinegar, oregano, basil, garlic powder, and smoked paprika. Stir and season with salt and pepper.
- Add the dry pasta, stir into the sauce, and bring to a boil. Reduce heat, cover, and simmer until pasta is tender, about 10–12 minutes.
- Serve with optional toppings such as grated Parmesan, shredded cheddar or mozzarella, and chopped fresh herbs.
Notes
- Nutritional info does not include optional toppings.
- To bake as a casserole: transfer the cooked mixture to a greased baking dish, top with cheese, and bake at 400°F until bubbly.
- If you cook pasta separately, boil to al dente before adding to the sauce and simmer briefly so flavors combine.
Nutrition
- Calories: 590 kcal
- Carbohydrates: 77 g
- Protein: 37 g
- Fat: 15 g
- Saturated Fat: 5 g
- Sodium: 993 mg
- Fiber: 7 g
- Sugar: 14 g