I realized the other day that one of the things I enjoy most – cooking and baking – is one of the things that I rarely share. So I’m going to change that! Each Tuesday I’ll try and share (at least) one of the meals I’ve made that week.
My first recipe is one that hits three major themes that I think a lot of home cooks look for: tasty, easy and inexpensive. My Mom would make this occasionally when I was a kid. I wasn’t much of a fan of tomatoes back then so I didn’t really appreciate it at the time. But one night after I was married I asked my husband if there was anything in particular he had been craving and he mentioned American Chop Suey – something his Mom had made, too. So I called my Mom up to get the recipe. I hadn’t made it in awhile but we had it for dinner last night.
- 1 lb. ground beef
- ½ lb elbow macaroni
- ½ small onion, minced
- 1 clove garlic, minced
- 1 can (8oz) tomato sauce
- 1 can condensed tomato soup
- 1 can petite diced tomatoes, drained
- ¼ C brown sugar
- salt & pepper to taste
- In a saucepan cook the macaroni according to package directions. Drain & set aside.
- Meanwhile, add the onion, ground beef and minced garlic to a large stockpot and cook over medium-high heat until the beef is no longer pink and the onion is soft and translucent. Season with salt and pepper.
- Place pot over medium-low heat; to the ground beef mixture, add cooked macaroni, the tomato soup, tomato sauce, diced tomatoes and brown sugar. Heat until warmed through. Add additional salt & pepper to taste.
If you find you’d like some additional flavors I sometimes use the Hunt’s tomato sauce that has the basil, garlic and oregano. And if you’d like to make the meal stretch a little further without much extra cost, use the rest of the box of macaroni and maybe another can of tomato soup. You could certainly change the pasta type up, too, in order to use whatever’s in your pantry.