Go Back

Hobo Foil Packets

Hobo foil packets are an all-in-one campfire meal with ground beef (or stew meat), sliced potatoes, and vegetables cooked in sealed aluminum packets. Open one to see perfectly cooked, steaming meat and tender veggies.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or stew 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 butter
  • 0.25 salt and pepper to taste
  • 1 tsp garlic powder
  • 4 tbsp butter Cut into 1 tbsp portions
Foil
  • 4 heavy-duty aluminum foil Sheets

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Portion the meat
  1. If using ground beef, form it into 4 patties; if using stew meat, divide it into 4 portions.
  2. Keep the portions ready so they can be placed onto the vegetables without delay.
Assemble foil packets
  1. Preheat a campfire grate over medium heat so it holds steady at a gentle sizzle.
  2. On each foil sheet, layer the vegetables: sliced potatoes, carrots, and onions, then add the drained green beans.
  3. Place one meat patty or portion on top of the vegetable layer on each packet.
  4. Season each packet with salt, pepper, and garlic powder, then top with 1 tablespoon butter.
  5. Fold the foil into sealed packets, pressing the seams closed so the contents steam inside.
Cook
  1. Place the packets on the campfire grate over medium heat and cook for 25-30 minutes, keeping the foil tightly sealed.
  2. Flip the packets halfway through cooking so they brown and steam evenly, adjusting the fire as needed to maintain medium heat.
Rest and serve
  1. Let the packets cool for 5 minutes before carefully opening to avoid steam burns.
  2. Serve immediately, keeping the juices from the opened packet over the meat and vegetables.

Notes

For the most even cooking, slice potatoes and carrots to a similar thickness (about 1/4 inch) so everything finishes at the same time. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a covered skillet or microwave until hot. Freezing is not recommended because the potatoes can soften too much after thawing. For a dairy-free option, use a plant-based butter substitute in the same 1 tbsp per packet amount.