Description
This version of chop suey is a one-pot hit that takes all the best elements of comfort food and combines them into a delicious dish. Whether you’re looking for a hearty meal to warm you up on a cold day or something easy to make for a busy weeknight, this dish is sure to please. Simply swap the ingredients from traditional canned tomato soup and elbow macaroni by using gluten-free pasta and tomato sauce and adding spices for a comforting flavor. Just like Mom used to make!
Ingredients
1 1/2 lb ground beef
1 large green pepper, cut into chunks
1 small onion (about 3/4 cup) diced onions
1 clove of garlic, minced
1 tsp. sea salt
1 tsp. fresh ground black pepper
1 tsp. onion powder
1 tsp. oregano
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
2 tbsp. grated parmesan cheese + extra for topping
1 15 oz. can tomato sauce
4 cups cooked brown rice pasta
Instructions
In a pot, boil water and cook pasta according to the directions.
While the pasta is cooking, cook green pepper and onion in a large saucepan until soft, about 5 minutes.
Add garlic and cook for 1 minute.
Add ground beef and cook thoroughly. A drain of any access liquid.
Add tomato sauce, all the seasonings, and parmesan cheese, and stir to combine.
Add the pasta and stir to combine all of the ingredients.
Add parmesan cheese to the top if desired.
Notes
To make this recipe dairy free, omit the cheese.
To make a variation of this, use ground turkey.
This recipe makes a hearty six servings. You can meal prep this for the week, have leftovers for lunch the next day, or portion into freezer containers and freeze for later.
- Prep Time: 10
- Cook Time: 20
