An easy one-packet meal that is budget-friendly, family-friendly, and perfect for camping or backyard grilling. These hearty foil packets feature lean ground beef, potatoes, and vegetables seasoned with a custom blend, offering rich, comforting flavors with minimal cleanup.
Ingredients
- 1 pound (450 g) lean ground beef
- 4 medium Yukon Gold potatoes, thinly sliced
- 2 medium carrots, peeled and sliced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 cup green beans or corn kernels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
Instructions
- Wash and peel the potatoes and carrots. Slice the potatoes into thin, even rounds about ⅛-inch thick. Slice the onion and bell pepper into strips.
- Place the ground beef into a mixing bowl. Add the garlic powder, onion powder, smoked paprika, Italian seasoning, thyme, salt, and black pepper. Mix gently until the seasonings are evenly distributed without overworking the meat. Divide the beef mixture into four equal portions.
- Cut four large sheets of heavy-duty aluminum foil, each about 12 x 18 inches. Lightly brush the center of each sheet with olive oil. Layer sliced potatoes first, followed by carrots, onions, bell peppers, and green beans. Place one portion of seasoned ground beef on top of each vegetable pile. Top each packet with a small piece of butter.
- Bring the long sides of the foil together and fold them tightly several times. Fold the short ends inward to create a tightly sealed packet while leaving a little room for steam to circulate during cooking.
- Cook using one of the following methods: Oven Method: Preheat the oven to 400°F (200°C). Arrange the foil packets on a baking sheet. Bake for 40–45 minutes, or until the potatoes are fork-tender and the beef reaches an internal temperature of 160°F (71°C). Grill Method: Heat the grill to medium heat (about 375–400°F / 190–205°C). Cook the packets for 35–40 minutes, turning once halfway through cooking. Campfire Method: Place the packets on a bed of hot coals rather than direct flames. Cook for 30–40 minutes, turning every 10 minutes for even cooking.
- Carefully open each packet, keeping your hands away from the hot steam. Sprinkle shredded cheddar cheese over the top. Leave the packets open slightly and cook for another 2–3 minutes, allowing the cheese to melt.
- Sprinkle fresh parsley over each packet before serving. Enjoy directly from the foil or transfer the contents to serving plates.
Notes
Tips: Slice vegetables evenly for consistent cooking. Use heavy-duty foil to prevent leaks. Don’t overfill the packets so steam can circulate. Add mushrooms or zucchini for more vegetables. For extra flavor, drizzle Worcestershire sauce over the beef before sealing. Always open the packets carefully to avoid escaping steam. Storage: Refrigerator for up to 4 days, Freezer for up to 2 months. Reheat in a 350°F (175°C) oven for about 15 minutes or microwave until heated through.
