This dish couldn’t get any farther from the chop suey we all recognize from the local Chinese takeaway. Ground beef patties, chopped into a tomato sauce with tons of cheddar cheese, this is a perfect, fast weeknight meal that you could easily make with any sort of ground game you’ve got in the freezer. This recipe is commonly called American Chop Suey in New England, but can be found all over the U.S. under names including cheeseburger casserole, Johnny Marzetti, or American goulash.
454 grams lean ground beef
Salt and pepper
Drizzle vegetable oil
1 small onion, chopped
4 garlic cloves, sliced
1/4 cup tomato paste
796 ml diced tomatoes
1/4 cup pickled peppers, chopped (plus more to garnish), banana peppers or mixed peppers work perfectly
1 1/2 cups grated cheddar cheese
Sliced green onions
250 grams short tubular pasta (like casarecce, or macaroni)
- Form the ground beef into 4 patties and season liberally with salt and pepper. Heat a large drizzle of oil in a large skillet over high heat.
- When shimmering, sear the patties until browned, then flip and continue to cook until both sides are brown. Reserve patties on a plate.
- Add onion and garlic to the pan, scraping up any bits stuck to the bottom, and cook until onions are soft, about 4 minutes.
- Add tomato paste and cook, stirring constantly, until tomato smells a bit cooked, about 5 minutes. Add diced tomatoes and bring to a simmer.
- When patties are cool enough to handle, coarsely chop and add to sauce. Add diced pickled peppers and cook for 15 minutes. Add 1 cup of grated cheddar cheese and mix until cheese is incorporated into the sauce. Taste for seasoning, and adjust as necessary.
- Divide between 4 bowls, top with additional cheddar cheese and pickled peppers, and sliced green onions. Serve.
Cooking tomato paste
The pickled peppers are essential
Fold in cheddar cheese