Serves 4
- 2 Tbsp. vegetable oil, divided use
- 1 lb. 90% lean ground beef
- 1 onion, minced
- 1 red bell pepper, cored and chopped medium
- 1 celery rib, chopped medium
- salt and ground pepper
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 8 oz elbow macaroni (about 2 cups-dry)
Making the minutes count: Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery. While the vegetables cook mince the garlic.
- Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes. Transfer to a bowl and set aside.
- Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes. Stir in Garlic and cook until fragrant, about 30 seconds.
- Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes. Season with salt and pepper to taste and serve.
Source: This recipe for "Skillet American Chop Suey" is from America's Test Kitchen's book The Best 30-Minute Recipe (page 148)
