Yield: 4-6 good sized servings


  • 454g of ground beef
  • 2 small cans of tomato soup, one can for more cheese flavor
  • 1 medium onion, diced
  • 1 large green pepper, diced
  • 1 garlic clove, minced (optional)
  • 454g of elbow macaroni
  • 680g sliced American cheese (preferably not plain ones, as they take a long time to peel)


Cook macaroni according to package directions. Make sure to stir the macaroni every now and then so that it doesn’t stick. When finished, drain and return to the pot. Add the cans of tomato soup, stir to mix, then cover to keep warm.
In a very large skillet or saucepan, sauté onion, peppers, garlic and beef until beef is golden brown. Drain the fat. Reduce the heat to low and add the cheese to the ground beef, and stir it to melt it completely. An easy way to do this is to add a layer of cheese slices on top of the beef mixture, then use a rubber spatula to fold the cheese into the beef. The mixture will be quite cheesy. If you prefer a more tomato flavor, use less cheese.
Add the beef and cheese mixture to the macaroni and soup mixture and stir to combine. Serve hot.

Vegetable Chopsuey


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