American Chow Mein
Submitted by amy5681
Midwest comfort food mash-up: ground beef and stewed tomatoes tossed with elbow macaroni and oregano. Simple, hearty, and ready in under an hour to feed a crowd.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis has nothing to do with actual chow mein, but in small-town America, it’s a weeknight staple that feeds hungry families fast.
Brown ground beef, toss in a can of stewed tomatoes (chopped up right in the skillet), add diced onion and a generous shake of oregano, then mix in cooked elbow macaroni. That’s it. The result is a one-pan wonder that’s somewhere between goulash and American chop suey, depending on what part of the country you’re from.
Perfect for busy nights when you need to stretch a pound of beef to feed a crowd without much fuss.
Kitchen Tips
- Cook macaroni al dente since it’ll continue softening when mixed with the hot beef mixture
- Drain beef well to avoid a greasy final dish
- Freeze cooked ground beef in portioned zip-lock bags for even faster assembly next time
- Add a bay leaf while simmering for extra depth of flavor
Ingredients
Directions
Cook macaroni as per package directions drain and set aside.
In a large skillet, brown the ground beef and drain off any grease.
Add the can of tomatoes and chop up finely.
Add the diced onion and oregano, salt and pepper to taste.
Cook together for a few minutes on low heat.
Add the macaroni to the mixture and blend together.
A great recipe for when a crown of people come by to visit.
(A special tip) Ground beef can be cooked and frozen in zip-lock bags and will keep quite well if all air is expressed from the bag.
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