This recipe came from my grandmother, she was from Cape Breton Nova Scotia. I named it Canadian style Chop Suey because it's similar to American chop suey.
1 box elbow style macaroni
1-1/2 pounds ground beef
1 large onion, chopped small
1/2 pound salt pork
2 cans (15-ounce) stewed tomatoes
Cook the macaroni according to box instructions. Drain macaroni and return to pot.
In a separate pan cook hamburger until no longer pink. Drain fat from hamburger.
Mix hamburg with the macaroni.
Cook salt pork to render all its fat. Remove salt pork from pan and save. Cook chopped onions in the fat into tender. Pour the onions in fat mixture into the macaroni and hamburger in the pot.
Add 1/2 of the salt pork that you saved. Add 2 cans of stewed tomatoes. Stir and serve.
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