Foil Dinners

FOIL DINNERS

1 lb. ground beef, divided
3 potatoes, peeled and cut into 3/4-inch cubes
4 carrots, peeled and sliced julienne
3 cloves garlic, sliced
1 onion, sliced with rings separated
2-3 Tbsp. olive oil
2-3 Tbsp. Ranch dressing mix
salt and pepper
foil, cut into about 15-18" long by the width of the foil tube; you need one section of foil for each dinner you're making

Roll each portion of ground beef into a ball and place onto foil. (Be sure to divide the ground beef into the number of dinners you need. For, example, I need six dinners [one for each member of my family], so I divided my pound of ground beef into six portions. Use more than one pound if you like more meat.) Flatten out the meat, but not too thin. Sprinkle with salt and pepper according to your liking. Layer onions and garlic atop the ground beef.
Place potatoes and carrots in a gallon size ziploc bag. Pour oil and ranch dressing mix into the bag and give it a good shake; make sure the veggies are coated. Place a good amount of potatoes and carrots on top and around the ground beef.

Now's the fun part: folding the foil. Bring the two long sides together in the middle, matching the two edges with the inside part of the foil touching. Roll it down (like you would a brown paper sack) until you lightly touch the insides of the foil pack. Now do the ends. Roll them up. Don't roll them up too tightly because you'll need a little venitlation.

Place a sheet of foil on a cookie sheet; transfer foil dinners to the cookie sheet. Bake in a preheated 350 degree oven for one hour (adjust the cooking time if needed; the smaller the foil dinner the fewer minutes you'll need cooking; check the inside of the meat before serving to be sure it is done, as well as the tenderness of the veggies). Enjoy!