This hobo adobo foil dinner takes the typical hobo dinner and dials up the flavor. Busy moms can make these foil dinners one night, and serve them the next.
The traditional adobo marinade with ground beef gives it a smoky, southwest taste.
Red peppers and green onions add a little kick to the potatoes. Monterrey Jack cheese is the fun surprise in the middle!
The neat little foil packets will keep for a few days in your refrigerator until it’s time to bake them.
The longer the meat can season through the more flavorful it becomes.
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Delicious foil pack dinner.
- 1 cup chicken stock
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 red bell pepper minced
- 2 garlic cloves minced
- 1/4 cup apple cider vinegar
- 1 1/2 pounds lean ground beef thawed
- 4 medium potatoes peeled and diced
- 1/2 red pepper diced
- 2 green onions sliced
- 1/3 cup lemon juice
- 1/4 cup olive oil
- Reynolds Wrap Foil
- 4 ounces monterey jack cheese
- salt and pepper
- Mix the first seven ingredients well in a medium-sized bowl. Soak the ground beef in the adobo sauce for 1-2 hours. After soaking, strain excess moisture off using a colander (it's fine to have a little excess moisture, as it will steam your potatoes. Too much, and your meat patties will fall apart).
- In a small bowl, whisk together the lemon juice and olive oil. Toss with potatoes, red peppers and onions.
- Preheat oven to 375 degrees.
- To assemble the meat patties, divide the ground beef in adobo sauce into 8 balls. Press into patties. Place 1 oz. Monterrey Jack cheese (cut in squares) on each patty. Place another patty on top, and press together to seal.
- To assemble your hobo dinners, tear off a large piece of aluminum foil. Place one adobo patty on the bottom, and spoon potato mixture on top. Sprinkle with salt and pepper. Seal well.
- Bake for 1 - 1 1/4 hours or until potatoes are tender.
Enjoy!
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Recipe based on one by mommysavers
Photo by mommysavers