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Hobo Foil Packets

Hobo packets are a classic all-in-one foil dinner with tender potatoes, carrots, onions, and green beans cooked alongside ground beef in a sealed campfire packet. The result is steaming, perfectly cooked fillings with minimal cleanup—ideal for grill grate or campfire cooking.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Hobo packet base
  • 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 Salt and pepper to taste
  • 1 tsp garlic powder
  • 4 tbsp butter
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Portion and prep
  1. If using ground beef, form it into 4 patties; if using stew meat, divide it into 4 portions.
  2. Lay out 4 heavy-duty aluminum foil sheets and arrange them so you can build one packet per sheet.
Build the packets
  1. On each foil sheet, layer the potatoes, carrots, and onions first, then add the drained green beans.
  2. Place a portion of meat on top of the vegetable layers on each sheet.
  3. Season each packet with salt, pepper, and garlic powder, then top with 1 tablespoon butter.
  4. Fold the foil into sealed packets, pressing edges together so the steam stays trapped.
Campfire/grill cooking
  1. Place packets on a campfire grate over medium heat for 25-30 minutes, flipping halfway so both sides cook evenly.
  2. Look for visible steam when you flip and again near the end of cooking, indicating the vegetables are tender.
Rest and serve
  1. Let the packets cool for 5 minutes before carefully opening to avoid steam burns.
  2. Serve immediately, spooning out the steaming meat and vegetables from each packet.

Notes

Pro tip: Slice potatoes and carrots thin and even so they finish at the same time as the meat. Refrigerate leftovers in airtight containers up to 3 days; reheat until steaming, preferably in a covered skillet or oven. Freezing is not recommended because foil-packed vegetables can turn softer after thawing. For a lighter option, swap half the butter for olive oil while keeping the seasoning and packet sealing method the same.