Mexican Inspired Foil Pack

This quick dish is great for a busy weeknight or the campsite.

In this recipe, vegetables get a flavorful face-lift with a bit of Mexican spice.

The bell peppers in this dish are full of potassium and Vitamin A. They have anti-inflammatory properties while also aiding in the health of bones, skin and teeth.

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Foil pack on a table.


  • 2 large bell peppers, sliced
  • 1 large onion, sliced
  • 1 bunch scallions, quartered
  • 2 Tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1-1 1/2 pounds of extra lean ground beef
  • 2 limes, halved
  • 12 6-inch flour tortillas
  • 1/2 cup cilantro leaves

Mexican Inspired Foil Pack

1. Heat grill to medium-high heat or use campfire for cooking.
2. Toss the bell pepper, onion, scallions, oil, chili powder, cumin and 1/4 teaspoon salt.
3. Tear four large pieces of wide heavy duty foil. Spread the mixture on each piece of foil, leaving a border for folding.
4. Make ground beef into four hamburger patties. Salt and pepper on both sides
5. Place patty on top of the vegetable mixture in a single layer for all four patties.
6. Fold edges to make a leak-proof pack for all four foil packs.
7. Place each foil packet on the grill, close lid and cook for 12 minutes (no flipping necessary). Pack should appear puffed or cook in the camp fire for about 10-15 minutes. Cook to internal temperature of 155 degrees.
8. Remove from grill/campfire. Do not open, set aside to cool.
9. Carefully open Mexican fiesta tin foil pack, scatter cilantro over top and squeeze lime, if desired.
10. Eat out of foil pack or serve in tortilla. Enjoy!

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