2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans
Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.
Stir in the potatoes, onion, salt, and bouillon. Add the liquid from the tomatoes (not tomatoes) to the mixture. Heat to boiling, reduce heat or move to a less hot area of the fire. Cover and allow to simmer about 15 minutes. Stir in the tomatoes and green beans, breaking up tomatoes. Replace cover and simmer another 5 minutes or until the potatoes are tender.
Serves 3 or 4.