Classic Hobo Dinners
EASY TIN FOIL DINNERS
Let me just start by pointing out the obvious – these are ugly. It’s impossible to make these look pretty. Believe me I tried. But let’s face it – there isn’t much about camping that is pretty. I just went on a camping trip two weeks ago up in the mountains and pretty much hung out in my pajamas the whole time with no makeup on and without brushing my hair.
Our dinner the first night was an epic fail. A Pinterest epic fail. We tried cooking pizza rolls in foil. The dough burnt in some places and was a doughy mess in others. We definitely won’t be trying those again.
The second night we made these tin foil dinners. We called these Hobo dinners growing up. They have beef, potatoes, onions, carrots, and cream of mushroom soup. For some reason, these are absolutely the best thing to eat when you’re camping.
Hearty and comforting. It’s hard to screw these up. I made 18 of these ahead of time and froze them for our trip. They transport well in a cooler.
Ingredients
- 1 lb (450 g) 96% lean ground beef
- 4 small potatoes, thinly sliced
- 3 medium carrots, thinly sliced
- 1 medium onion, sliced
- 1 cup 98% fat-free cream of mushroom soup
- 1/2 cup low-sodium beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- Cooking spray
- Fresh parsley, optional
Instructions
- Preheat oven to 375°F (190°C).
- Divide the sliced potatoes, carrots and onion among 4 large pieces of foil.
- Season the vegetables with garlic powder, onion powder, paprika, salt and pepper.
- Form the lean ground beef into 4 patties and place one on top of each vegetable portion.
- Mix the cream of mushroom soup with the beef broth. Spoon a little over each patty.
- Fold the foil tightly into sealed packets and place on a baking sheet.
- Bake for 35–45 minutes, until the vegetables are tender and the beef reaches 160°F (71°C).
- Carefully open the packets and garnish with parsley.
