Wednesday, July 10, 2013



1 lb lean ground beef
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.

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