A very easy one using tomato, beef and macaroni noodles in a zesty tomato sauce creates the perfect comfort food on a budget. Don’t forget your skillet!
Add more or less liquid to make it the perfect consistency.
serve it topped with a little bit of sour cream to make it perfect.
The great thing about this goulash/chop suey recipe is that it’s one of those dishes that tastes just as good the next day (or even better). It keeps well in the fridge for a few days but it also freezes perfectly for lunches or meals later in the week.
- 2 chopped onions
- 2 pounds lean ground beef
- 2 cloves garlic
- 1 jar tomato based pasta sauce approx. 26 oz.
- 2 14.5 oz cans diced tomatoes, undrained
- 1 can 6 oz tomato paste
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 3 cups water
- 1 green bell pepper optional
- salt & black pepper to taste
- 2 cups macaroni noodles uncooked
- 1 cup cheddar cheese
Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings, bay leaves and green pepper. Simmer covered for 15 minutes.
Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes).
Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.