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Hobo Foil Packets

Hobo foil packets make an all-in-one campfire meal with tender potatoes, carrots, and onions baked inside sealed aluminum foil. Ground beef or stew meat cooks right on top of the vegetables for a perfectly steamed, mess-free dinner.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Hobo foil packets
  • 1 lb ground beef or stew meat Use ground beef for patties, or divide stew meat into portions.
  • 4 potatoes Slice for even cooking.
  • 4 carrots Slice for even cooking.
  • 1 onion Slice for even cooking.
  • 1 can (15 oz) green beans Drain before layering in the packet.
  • 0.5 tsp salt Add to taste.
  • 0.5 tsp pepper Add to taste.
  • 1 tsp garlic powder Season the packet.
  • 4 tbsp butter Dot on top of the meat for richness.
  • 4 heavy-duty aluminum foil sheets Use one sheet per packet; fold and seal well.

Equipment

  • 1 sheet pan

Method
 

Prep the packets
  1. If using ground beef, divide it into 4 equal patties; if using stew meat, divide into 4 portions so each packet has one portion of meat.
  2. Cut four sheets of heavy-duty aluminum foil, then layer potatoes, carrots, onions, and drained green beans on the center of each sheet in even layers.
  3. Place one portion of meat on top of each vegetable pile.
  4. Season each packet with salt, pepper, and garlic powder, then top with 1 tablespoon butter placed over the meat.
  5. Fold foil tightly into sealed packets, crimping edges so no steam escapes.
Cook and serve
  1. Place packets on a campfire grate over medium heat for 25-30 minutes, leaving them undisturbed so the foil steams and cooks through.
  2. Flip each packet halfway through cooking (around the 12-15 minute mark) to brown and steam evenly on both sides.
  3. Let packets cool for 5 minutes before carefully opening so steam doesn’t burn you and the juices settle.

Notes

Pro tip: slice potatoes and carrots to a similar thickness so everything finishes at the same time inside the sealed foil. Store leftovers in the fridge up to 3 days and reheat covered in a skillet or oven until hot throughout. Freezing is not recommended because foil-packed vegetables can get soft when thawed. Dietary swap: use lean ground turkey or a plant-based ground substitute in the same quantity for a lighter option.