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Hobo Foil Packets

Hobo foil packets are an all-in-one campfire meal with tender potatoes, carrots, onions, and green beans cooked under sealed foil. Ground beef or stew meat steams in the packet for a juicy, fork-tender result—ideal for grill grates and outdoor cooking.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Hobo foil packets
  • 1 lb ground beef or stew meat Use either ground beef or stew meat; divide/portion into 4.
  • 4 potatoes Slice the potatoes so they cook through in the packet.
  • 4 carrots Slice carrots thin for faster, even steaming.
  • 1 onion Slice onion to distribute flavor through the packet.
  • 1 can (15 oz) green beans Drain before layering into the packets.
  • salt and pepper Season to taste in each packet.
  • 1 tsp garlic powder Sprinkle evenly over the meat and vegetables.
  • 4 tbsp butter Dot 1 tablespoon on each packet.
  • 4 heavy-duty aluminum foil You need 4 sheets, one per packet.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the packets
  1. If using ground beef, form the meat into 4 patties; if using stew meat, divide it into 4 equal portions.
  2. Lay out 4 sheets of heavy-duty aluminum foil and layer potatoes, carrots, onions, and drained green beans on each sheet.
  3. Place the meat on top of the vegetables in each packet.
  4. Season each packet with salt, pepper, and garlic powder, then top with 1 tbsp butter.
  5. Fold the foil up and over the contents, sealing tightly so steam cannot escape.
Cook over campfire heat
  1. Place packets on the campfire grate over medium heat for 25-30 minutes, flipping halfway so both sides steam evenly.
  2. After 25-30 minutes, remove packets when the contents are piping hot and visibly steaming through the foil seams.
Rest and serve
  1. Let packets rest for 5 minutes before carefully opening so the juices settle and reduce splatter.
  2. Serve the packets directly from the foil or transfer contents to plates, ensuring vegetables are tender.

Notes

Pro tip: Slice potatoes and carrots thin so they become tender within the 25–30 minute cook time without drying out the meat. Store leftover portions in a sealed container in the refrigerator for up to 3 days; reheat covered in a skillet until hot. Freezing is not recommended because potatoes and green beans can soften too much after thawing. For a lower-fat option, use 90% lean ground beef and reduce butter to 2 tbsp total, distributing it across the packets.