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Hobo Dinner Foil Packets

Hobo dinner foil packets are an all-in-one dinner with ground beef and sliced vegetables cooked in sealed aluminum foil. Steam-cooked potatoes, carrots, and onions turn tender while the beef stays juicy—ideal as a campfire meal.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1 lb ground beef
  • 4 medium potatoes, sliced
  • 4 carrots, sliced
  • 1 onion, sliced
  • 0.25 tsp salt and pepper to taste
  • 1 tsp garlic powder
  • 4 tbsp butter
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 cast iron skillet

Method
 

Portion and prep
  1. Divide the ground beef into 4 portions and shape each into a thin patty.
  2. Slice the potatoes, carrots, and onion so they’re ready for layering on the foil.
Assemble foil packets
  1. Layer sliced potatoes, carrots, and onions on each foil sheet, then place a beef patty on top.
  2. Season each packet with salt, pepper, and garlic powder.
  3. Top each packet with 1 tablespoon butter, placing it over the beef and vegetables for melting.
  4. Fold the foil into sealed packets and crimp the edges tightly to lock in steam (visual cue: no gaps at the seams).
Cook over campfire heat
  1. Place the packets on a campfire grate over medium heat for 25-30 minutes, until the vegetables soften.
  2. Flip the packets halfway through cooking for even steaming and browning.
Check doneness and serve
  1. Carefully open the packets and watch for heavy steam, then check that the beef is cooked through and the vegetables are tender.
  2. Let packets cool for 5 minutes before serving directly from the foil.

Notes

Pro tip: slice vegetables evenly so they tenderize at the same rate, and keep the foil seams tightly crimped so steam stays trapped. Refrigerate leftovers in sealed containers for up to 3 days; reheat gently until hot. Freezing is not recommended because potatoes can become grainy after thawing. For a lighter swap, use lean ground beef (or ground turkey) while keeping the butter amount the same for rich steam-cooked flavor.