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Hobo Foil Packets

Hobo foil packets are an all-in-one campfire meal with tender potatoes, carrots, and onions cooked inside sealed aluminum foil. Ground beef (or stew meat) steams with the vegetables for a juicy, classic camping dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

meat
  • 1 lb ground beef or stew meat
potatoes and vegetables
  • 4 potatoes, sliced
  • 4 carrots, sliced
  • 1 onion, sliced
  • 1 can (15 oz) green beans, drained
seasoning and foil
  • 0.25 tsp Salt and pepper to taste
  • 1 tsp garlic powder
  • 4 tbsp butter
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Prep the packets
  1. If using ground beef, form into 4 patties; if using stew meat, divide into 4 portions. Keep pieces roughly similar in thickness so they cook evenly.
  2. Lay out 4 heavy-duty aluminum foil sheets. For each sheet, layer potatoes, carrots, onions, and green beans in the center.
  3. Place the meat on top of the vegetables. Press gently so the meat contacts the warm vegetable layers.
  4. Season with salt, pepper, and garlic powder, then top with 1 tablespoon butter. The butter should sit on the meat so it melts during cooking.
  5. Fold foil into sealed packets. Leave a little space around contents for steam to circulate.
Cook and serve
  1. Place packets on campfire grate over medium heat for 25-30 minutes, flipping halfway. Look for visible steam and softened vegetables near the seams.
  2. Let cool for 5 minutes before carefully opening and serving. Use the steaming visual cue to time the first peek—hot contents should be steamy but not actively spraying.

Notes

Pro tip: Seal packets tightly along the edges to keep steam inside—if you see gaps, refold and press again. Store leftovers in the fridge up to 3 days; reheat in a covered skillet or oven until hot throughout. Freezing is not recommended because foil textures can soften on thawing. For a lighter option, use lean ground beef or trim excess fat from stew meat.