Vegetable Beef Packet
Foil packet dinners make mealtime quick and easy to prepare, cook, and clean up. Find other foil packet recipes in the Protein section of the online cookbook.
Servings 4 packets
Cost $3.36 per serving
Ingredients
- 4 medium potatoes thinly sliced
- 8 large mushrooms sliced
- 4 large carrots thinly sliced
- 1 medium onion sliced
- 1 pound lean ground meat beef, turkey, or game
- 1 cup barbecue sauce
- aluminum foil
Instructions
- Divide vegetables between 4 sheets of aluminum foil (12x18-inches each). Place vegetables in center and crumble meat over vegetables. Top with barbecue sauce.
- Wrap each packet by bringing up the sides. Double fold the top and ends to seal. Leave room for heat to circulate inside.
- Place packets on a baking sheet. Bake at 450°F for 20 minutes. When cooking is done, carefully open packets to allow steam to escape.
- Packets are done when the meat reaches 160°F on a food thermometer. When cooking is done, carefully open packet to allow steam to escape.
Video
Notes
- To bake in an electric skillet, heat to 400°F. Use a cooking rack in the bottom of the skillet and pour in about 1⁄2-inch of water. Place the packets on the rack. Cover and close the steam vent. (If you do not have a rack, make your own with aluminum foil. Form foil into a long snake about 1-inch thick. Form into a coil to fit in the skillet. Place the packets on top of the coil.)
- For grilling, heat grill to medium-high or about 400-450°F. Place packets on grates. To test for proper temperature, place your hand, palm side down, 4 to 5 inches above the cooking grates. Count the seconds until you cannot keep your hand there any longer. At a medium-high cooking temperature, you can keep your hand in place 4 to 5 seconds. Do not place your hand too close to the grates to avoid serious burns.
- For campfire cooking, use the same method to test cooking temperature. Place packets on cooking grates. Due to uneven heat, cooking times may vary.
Nutrition
Serving: 1packet