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Picadillo Pear Ole

This recipe works for: Main Dish

Serving Size: 48

  •  8 pounds Ground beef
  • 4 pounds (3 quarts) Onion, chopped
  • 4 ounces (1/2 cup) Sugar
  • 3 tablespoons Salt
  • 2-1/2 tablespoons Ground cinnamon
  • 2-1/2 tablespoons Ground cumin
  • 3-3/4 pounds (2 quarts) Crushed tomato, canned, with liquid
  • 5-1/4 pounds (3 quarts) Pacific Northwest Canned Pear Dices, drained
  • 1-1/2 cups Vinegar


1. Brown beef until it begins to release its fat.
2. Stir in onion. Cook until onion is soft, about 10 minutes; drain off excess fat.
3. Stir in seasonings; cook, stirring 1 minute. Stir in tomato, pears and vinegar; simmer until most of the liquid has evaporated, about 15 minutes.

Use as a filling for tacos, tostadas or burritos or as an entrée with rice and a vegetable.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.