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Hobo Foil Packets

Hobo foil packets are an all-in-one foil dinner with tender potatoes, carrots, and onions steamed around juicy ground beef. Cook them over medium campfire heat until the packets are steaming, then rest briefly for easy opening.
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Prep Time 20 minutes
Cook Time 30 minutes
rest time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or stew meat
  • 1 lb ground beef or stew meat Use whichever type you prefer; portion into 4 parts for the packets.
Potatoes
  • 4 potatoes, sliced Slice so they cook evenly inside the sealed foil.
Carrots
  • 4 carrots, sliced Slice to similar thickness as the potatoes.
Onion
  • 1 onion, sliced Slice for even layering.
Green beans
  • 1 can (15 oz) green beans, drained Drain well before layering.
Seasonings
  • 0.25 tsp Salt and pepper to taste Season each packet after meat is placed.
  • 1 tsp garlic powder Sprinkle evenly over the meat and vegetables.
Butter
  • 4 tbsp butter Top each packet with about 1 tablespoon.
Aluminum foil
  • 4 sheet heavy-duty aluminum foil Use 4 heavy-duty sheets to fully seal packets.

Equipment

  • 1 sheet pan

Method
 

Prep the meat and packets
  1. If using ground beef, form the meat into 4 patties; if using stew meat, divide it into 4 portions. Keep portions even so each packet cooks at the same pace.
  2. Lay out 4 heavy-duty aluminum foil sheets and layer vegetables on each one: potatoes, carrots, onions, then green beans. Arrange in a fairly even layer so steam reaches everything.
  3. Place the meat on top of the vegetable layers on each packet. Press lightly so the meat sits flat for more uniform cooking.
  4. Season each packet with salt, pepper, and garlic powder, then top with about 1 tablespoon butter. Distribute the butter across the top of the meat in each packet.
  5. Fold the foil into sealed packets, making sure seams are tight. Crimp along the edges so steam stays inside.
Cook and serve
  1. Place the packets on a campfire grate over medium heat for 25-30 minutes. Cook until the packets are steaming and the meat and vegetables look tender through the foil.
  2. Flip the packets halfway through cooking, around the 12-15 minute mark. This helps both sides cook evenly over the uneven heat of the grate.
  3. Let the packets cool for 5 minutes before carefully opening and serving. Open away from your face so the steam releases safely.

Notes

Pro tip: Slice potatoes and carrots to a similar thickness so they finish tender at the same time as the meat. Store leftovers in the refrigerator up to 3 days; reheat until steaming throughout (microwave or covered skillet). Freezing is not recommended because foil-packed vegetables can soften too much after thawing. For a lighter option, use lean ground beef (or swap to turkey) and reduce butter to 2 tbsp total.