Picadillo Pear Olé

Yield: 48 Servings (3/4 Cup)

INGREDIENTS

  • 8 lbs. Ground beef
  • 4 lbs. (3 qt.) Onion, chopped
  • 4 oz. (1/2 cup) Sugar
  • 3 Tbsp. Salt
  • 2-1/2 Tbsp. Ground cinnamon
  • 2-1/2 Tbsp. Ground cumin
  • 3-3/4 lbs. (2 qt.) Crushed tomato, canned, with liquid
  • 5-1/4 lbs. (3 qt.) Pacific Northwest Canned Pears, diced, drained
  • 1-1/2 cups Vinegar
  • METHOD

    Brown beef until it begins to release its fat. Stir in onion. Cook until onion is soft, about 10 minutes; drain off excess fat. Stir in seasonings; cook, stirring 1 minute. Stir in tomato, pears and vinegar; simmer until most of the liquid has evaporated, about 15 minutes. SERVING SUGGESTIONS: Use as a filling for tacos, tostadas or burritos, or as an entrée with rice and a vegetable.

    NUTRITION (Per Serving)
    Calories: 240
    Calories from Fat: 115
    Fat: 13g
    Saturated Fat: 5g
    Cholesterol: 50mg
    Sodium: 588mg
    Carbohydrate: 16g
    Dietary Fiber: 2g
    Sugar: 12g
    Protein: 15g
    Vitamin A: 4% DV
    Vitamin C: 9% DV
    Calcium: 4% DV
    Potassium: 8% DV
    Iron: 12% DV