Skillet Macaroni and Beef

ALSO KNOWN AS AMERICAN CHOP SUEY. From the Utica, NY YWCA cookbook, 1969

Yield: 6 servings
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  • 1 1/2 pound(s) Ground beef
  • 2 cup(s) Elbow macaroni raw
  • 1/2 cup(s) Onion minced
  • 1/2 cup(s) Green pepper Chopped
  • 16 ounce(s) Tomato sauce
  • 1 cup(s) Water
  • 1 teaspoon(s) Salt
  • 1/4 teaspoon(s) Pepper
  • 1 tablespoon(s) Worchestershire sauce


  1. Brown beef. Remove from skillet.
  2. Cook macaroni, onion and green pepper in drippings until the macaroni is yellow.
  3. Return meat to skillet, add tomato sauce, water and other ingredients.
  4. Cover and simmer slowly 25 minutes or until macaroni is tender. Stir occasionally as macaroni may stick to the pan. Add more water if necessary.

December 2014

This recipe is a personal recipe added by Judie25 and has not been tested or endorsed by MyRecipes.

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