Picadillo Pear Olé
Canned pears can be used to add delectable flavor and a dose of sweet nutrition to many quick-fix dishes. Serve as a filling for tacos, burritos or as an entree with rice and a vegetable.
2 lb. ground beef
3 cups onions, peeled and chopped
2 tbsp. sugar
2 tsp. salt
1 1⁄2 tsp. ground cinnamon
1 1⁄2 tsp. ground cumin
3 cups diced Pacific Northwest canned pears, drained
2 cups canned, crushed tomatoes, with liquid
3 oz. cider vinegar
Shredded lettuce and cheese, for garnish
1. In large skillet, brown beef until it begins to release its fat.
2. Stir in onions. Cook until onions are tender, about 10 min.; drain off excess fat.
3. Stir in seasonings; cook, stirring, 1 min. Stir in tomatoes, pears, and vinegar; simmer
until most of the liquid has evaporated, about 15 min.
4. Serve picadillo in taco shells with lettuce and cheese.