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Hobo Foil Packets

Hobo foil packets are an all-in-one campfire meal with tender sliced potatoes, carrots, and onions baked in sealed aluminum foil. Ground beef (or stew meat) steams with the vegetables inside each packet for a hearty, classic camping dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Hobo foil packets
  • 1 lb ground beef or stew meat
  • 4 potatoes, sliced
  • 4 carrots, sliced
  • 1 onion, sliced
  • 1 can (15 oz) green beans, drained
  • 0.5 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 meat
  1. If using ground beef, form it into 4 patties; if using stew meat, divide it into 4 portions. Set them aside so each packet can be topped evenly.
Build the foil packets
  1. On each foil sheet, layer the vegetables in this order: potatoes, carrots, onions, then green beans. Press lightly so the ingredients sit flat in the center (visual cue: a compact mound on the foil).
  2. Place the meat on top of the vegetables. Aim for centered coverage so steam can circulate underneath and around the meat (visual cue: meat sits on the veg stack).
  3. Season with salt, pepper, and garlic powder, then top with 1 tablespoon butter per packet. Keep the seasoning evenly distributed (visual cue: visible specks across the top).
  4. Fold the foil into sealed packets, crimping edges tightly to prevent leaks. Check that seams are closed on all sides (visual cue: fully sealed, no gaps).
Cook over campfire heat
  1. Place packets on a campfire grate over medium heat for 25 minutes until steaming is strong. Flip halfway through cooking (about 12–15 minutes) for even heating (visual cue: steam begins to billow when you lift a corner carefully).
  2. Continue cooking for an additional 5 to 10 minutes until the potatoes are tender. Keep the packets at medium heat without burning the foil (visual cue: potatoes yield when tested).
Rest and serve
  1. Let the packets cool for 5 minutes before carefully opening. This helps the juices settle so the contents stay hot and cohesive (visual cue: steam reduces slightly inside the packet).
  2. Serve immediately after opening, spooning out meat and vegetables together. Keep packets upright while opening to avoid spills (visual cue: meat, potatoes, and vegetables steaming).

Notes

Pro tip: Seal the foil edges tightly and keep the heat at medium—too-hot coals can burn the foil before the potatoes soften. Store leftovers in the refrigerator up to 3 days; reheat until steaming. Freezing is not recommended because potatoes and vegetables can turn softer after thawing. For a lighter option, use lean ground beef instead of stew meat and reduce butter to 2 tbsp total.