Smokin' Southwestern Beef Goulash #RSC – a delicious recipe with lean ground beef, russet potatoes, red bell pepper, fresh corn kernels, sour cream, onion soup. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place beef and potatoes in large saucepan and cover with water.
2
Bring to a boil and cook 15 minutes, or until beef is no longer pink and potatoes are tender.
3
Drain beef and potatoes and rinse with cold water until cool enough to handle.
4
Slice potatoes to 1/4-inch thicknesses.
5
Coarsely chop beef.
6
Tear off a 16-inch length of Reynolds Wrap foil.
7
Place potato slices and chopped beef down center of foil.
8
Leave sides and ends of foil long enough to crimp closed for grilling.
9
Stir chopped bell pepper and corn kernels into beef mixture.
10
In small bowl, blend sour cream, soup mix, and heavy cream.
11
Pour over beef mixture.
12
Fold sides and ends of foil together and crimp closed to seal pouch.
13
Grill over coals or medium flame for 25 minutes, turning occasionally.
638
kcal
Calories
48
g
Fat
29
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb lean ground beef, 2 large russet potatoes, 1 red bell pepper, cored and diced, 1 cup fresh corn kernels, and more.
Yes, Smokin' Southwestern Beef Goulash #RSC falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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