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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 steamed inside sealed aluminum. Ground beef or stew meat cooks right in the packet, so everything comes out juicy and perfectly tender.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

meat
  • 1 lb ground beef or stew meat
potatoes
  • 4 potatoes
carrots
  • 4 carrots
onion
  • 1 onion
green beans
  • 1 can (15 oz) green beans drained
seasonings
  • 1 salt and pepper to taste
  • 1 tsp garlic powder
butter
  • 4 tbsp butter
foil
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Portion and prep
  1. If using ground beef, form the meat into 4 patties; if using stew meat, divide into 4 portions. Keep portions even so they finish cooking at the same time.
  2. Slice the potatoes, carrots, and onion, and drain the green beans. Arrange the sliced vegetables so they’re ready to layer on the foil.
Build the packets
  1. Lay out 4 heavy-duty aluminum foil sheets and layer potatoes, carrots, and onions on each sheet. Spread into an even base so steam circulates around everything.
  2. Add drained green beans over the vegetables on each foil sheet. Press the vegetables lightly so they sit flat for better heat contact.
  3. Place the meat on top of the vegetable layer. Position it in the center so juices stay contained inside the sealed packet.
  4. Season each packet with salt, pepper, and garlic powder, then top with 1 tablespoon butter. Distribute butter across the top so it melts and coats the meat and vegetables.
  5. Fold the foil into sealed packets. Crimp edges tightly to prevent steam from escaping.
Cook and rest
  1. Place packets on a campfire grate over medium heat for 25-30 minutes, flipping halfway. Cook until the potatoes are tender and the packets are visibly steaming when opened.
  2. Let packets cool for 5 minutes before carefully opening and serving. Resting helps steam settle and prevents burns.

Notes

For the cleanest steam seal, crimp the foil edges firmly and avoid overfilling—extra juices can leak. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the foil (or covered) until hot throughout. Freezing isn’t recommended due to potato texture. For a lighter option, swap the butter for 2–3 tbsp olive oil or use a reduced-fat butter.