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Hobo Dinner Foil Packets

Hobo dinner foil packets make an all-in-one campfire meal with tender potatoes and carrots cooked alongside seasoned ground beef. You’ll fold everything into sealed foil packets, cook over medium heat, then open to steam up for easy serving.
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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
  • 1 lb ground beef
Potatoes, carrots, and onion
  • 4 medium potatoes, sliced
  • 4 carrots, sliced
  • 1 onion, sliced
Seasoning and butter
  • 0.25 tsp salt and pepper to taste Use to season layers.
  • 1 tsp garlic powder
  • 4 tbsp butter
Aluminum foil
  • 4 can (heavy-duty aluminum foil sheets) heavy-duty aluminum foil 4 sheets total.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Portion and prep the foil packets
  1. Divide the ground beef into 4 portions and shape each into a thin patty.
  2. Slice the potatoes, carrots, and onion so you have even layers for steady cooking.
Assemble each packet
  1. Place 1 foil sheet down and layer sliced potatoes, carrots, and onions in order.
  2. Set a ground beef patty on top of the vegetable layer for each packet.
  3. Season each packet with salt, pepper, and garlic powder, then dot with 1 tablespoon butter.
Seal and cook on the campfire
  1. Fold the foil into sealed packets and crimp the edges tightly to prevent leaks.
  2. Place packets on a campfire grate over medium heat for 25-30 minutes, flipping halfway through for even browning.
Finish and serve
  1. Carefully open the packets (watch for steam) and check that the beef is cooked through and the vegetables are tender.
  2. Let the packets cool for 5 minutes before serving directly from the foil.

Notes

Pro tip: slice vegetables to a similar thickness so everything turns tender at the same time. Refrigerate leftovers in sealed containers for up to 3 days; reheat in a skillet over medium-low heat until warmed through. Freezing is not recommended because potatoes can turn grainy after thawing. For a lighter option, use 93% lean ground beef or swap in ground turkey for similar texture.