Prepare and measure out all ingredients. In an extra-large mixing bowl, combine the 90/10 Lean Ground Beef (1 pound), Red Potato (2 cup), Green Beans (4 cup), Onion (1/2 cup), Egg (1), Salt (1 teaspoon), Ground Cumin (1 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) together with your hands.
Cut two long sheets of tin foil to serve as the base of these two individual packs. Lightly brush or spray these two sheets of foil with Oil (to taste) to prevent sticking.
Divide the meat mixture into half. Form each into the shape of a log on the tin foil sheets. Wrap both foil sheets around the meat mixture to form packs.
Cut two more long sheets of tin foil and place the packs seam-side down on these sheets to double pack them. Wrap these sheets tightly around the packs.
Remove outer foil sheets, keeping the base foil layer on. Open base foil layer to let steam out and inspect how done the meat is. Cook for another 15 minutes with the foil packs open, to allow excess liquid to boil off.
Place packs on a grill or campfire at 250-300 degrees F (121-148 degrees C) and cook until meat is done and potatoes are soft ( about 30 minutes), flipping packs on the other side halfway through cooking.
Serve with Ketchup (to taste) and Worcestershire Sauce (to taste) on the side.