Cuban Picadillo, Large Family Recipe (25 servings)

3 1/2 pounds frozen ground beef, 85% lean meat

1/3 dried oregano

1/3 ground cumin

1 tablespoon salt

½ tablespoon ground black pepper

½ tablespoon olive oil

8 oz. yellow onions, diced

8 oz. green bell peppers, diced

7.5 cloves fresh garlic, minced

¼ cup capers

160 oz. tomato sauce, canned

1 1/2 cups beef stock

1 pound frozen potatoes, ready to use, diced

Thaw beef in refrigerator one to two days in advance.

Heat skillet or pan to high heat. Brown ground beef and add oregano, cumin, salt, and pepper.

Remove seasoned beef blend from heat and drain off all liquid.

Heat olive oil in skillet. Add onions, green peppers, and garlic. Sauté until onions, peppers and garlic are soft. Add ground beef mixture.

Drain and rinse capers. Add capers, tomato sauce, and beef stock to ground beef mixture.

Bring to simmer and cover. Reduce heat to medium and cook for 15 minutes.

Pour picadillo mixture of beef, vegetables, and spices into one pan.

When ready to serve, preheat convection oven to 400°F.

Roast potatoes in 400°F convection oven for 8 minutes until crisp.

To Serve: Portion ¼ cup picadillo mixture into individual 4 ounce serving container. Top with 2⅔ tablespoons roasted potatoes.