Best Zachs Hobo Dinner With Ketchup Recipes

HOBO DINNER

Hobo Dinner image

Our hobo dinner is the ultimate comfort food. A perfect summer meal made over the campfire (or in the oven) Wonderful in fall as the nights get cooler.

Provided by Kathleen

Time 40m

Number Of Ingredients 12

Ingredients

1 pound ground beef (80/20)
salt (divided)
black pepper (divided)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon brown sugar (packed)
4 tablespoons butter (cut into cubes)
3 medium Russet potatoes (peeled and cut into cubes)
1 medium yellow onion (cut into cubes)
2 large carrots (peeled and cut into cubes)
1 can condensed cream of mushroom soup (low sodium)

Steps:

Preheat the oven to 350 °F.
In a bowl, mix together the beef (1 pound), 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), chili powder (1/2 teaspoon), and brown sugar (1/2 teaspoon) until the spices are evenly incorporated.
Form beef mixture into 4 equal-sized patties. Set aside.
Spread out 4- 12-inch sheets of heavy-duty aluminum foil.
Stack a 1/4 of each vegetable in a layer in the center of each sheet of foil. Sprinkle the vegetables generously with salt and pepper and dot the top with 1 tablespoon of cubed butter.
Top the vegetable layer with a beef patty then top with 2 tablespoons cream of mushroom soup.
Seal foil packets well and place them on a rimmed baking sheet. Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender about 30-40 minutes.
Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender for about 30-40 minutes.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 584 kcal, Carbohydrate 38 g, Protein 24 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 114 mg, Sodium 225 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 1 g

SLOW COOKER GROUND BEEF HOBO DINNER

Slow Cooker Ground Beef Hobo Dinner image

Ground beef, potatoes, carrots, and green beans all cooked together and topped with a delicious BBQ sauce.

Provided by Camille Beckstrand

Categories Main Course

Time 8h50m

Number Of Ingredients 14

Ingredients

½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon parsley
6 russet potatoes (scrubbed and thinly sliced)
1 yellow onion (thinly sliced)
1 pound carrots (sliced)
½ pound fresh green beans (ends trimmed)
1 ½ pounds lean ground beef (uncooked)
10 ¾ ounces condensed cream of mushroom soup
½ cup bbq sauce
½ cup shredded sharp cheddar cheese

Steps:

Spray slow cooker with non-stick cooking spray.
In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley. Set aside.
In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.
Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables.
Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables.
Spoon half of the sauce mixture over the meat.
Repeat the entire process all over again, layering it on top of each other.
Place the lid on top of the slow cooker and cook on low for 7-8 hours or on high for 3.5-4 hours.
Scoop servings into bowls and top with shredded cheddar cheese (and more BBQ sauce or even ketchup, it desired).

Nutrition Facts : Calories 364 kcal, Carbohydrate 47 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 62 mg, Sodium 749 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving