Who doesn't love American chop suey? This slow cooker American chop suey -- or goulash, depending on what part of the country you come from -- is an easy one-dish meal to prepare on a busy weekend day or any day of the week. The ground beef mixture slowly cooks, then the cooked macaroni is added just before serving time.
- 1 to 1 1/2 pound ground chuck (lean ground beef)
- 1 medium onion chopped
- 1 medium green bell pepper, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- 1 cup shredded American or mild cheddar cheese
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) diced tomatoes, undrained
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked macaroni (about 8 ounces, or 1 cup uncooked)
- In a nonstick skillet over medium heat, brown the ground beef with chopped onion and green pepper. When the ground beef is no longer pink, drain off the fat and transfer to the slow cooker.
- Add the garlic powder, paprika, if using, cheese, tomato paste, and diced tomatoes. Stir to combine. Taste and add salt and pepper, as needed.
- Cover and cook on low for 5 to 6 hours.
- Cook the macaroni in boiling salted water following the package directions. Drain thoroughly.
- Stir the hot drained macaroni into the slow cooker tomato and beef mixture. Blend well and continue cooking for 10 minutes longer, or until hot.
Replace the garlic powder with 1 or 2 cloves of finely minced garlic. Add it to the slow cooker along with the cheese and tomatoes.
Omit the cheese or sprinkle with Parmesan cheese just before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||19 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||7 g|