Assemble the packets: Divide the veggie mixture evenly among the foil sheets. Top each with an equal portion of beef, spreading it out for even cooking.
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Seal the packets: Fold the long sides of the foil over the filling and press down to seal. Roll the short ends to form snug packets, leaving a little room inside for steam to circulate.
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Bake: Place packets on the prepared baking sheet and bake for 30–35 minutes, or until potatoes are tender and beef is cooked to your liking. If your beef is very thin and you prefer it less done, open the packets for the last 5 minutes to release some steam.
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Check and rest: Carefully open one packet and pierce a potato to check doneness. If needed, reseal and bake 5–10 minutes longer. Let packets rest 3–5 minutes before serving.
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Serve: Serve packets directly on plates or in shallow bowls. Spoon the juices over the top—they’re packed with flavor.
Variations & Tips
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Veggie boost: Add sliced bell peppers, carrots, or green beans with the onions and potatoes. Keep total veggie volume similar for even cooking.
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Richer flavor: Swap olive oil for melted butter.
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Seasoning twists: Try taco seasoning with salsa and cheese, or Italian seasoning with Parmesan.
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Swap the starch: Use sweet potatoes instead of regular potatoes (cut small for even cooking).
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Make ahead: Assemble packets the night before and refrigerate. Add a few extra minutes if baking cold.
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Smaller servings: Cooking for two? Halve the recipe and make two larger packets.
