RIPE PLANTAIN CASSEROLE (PASTELON DE PLATANO MADURO DOMINICAN-STYLE)

I’m excited to share this recipe for Ripe Plantain Casserole (pastelon de platano maduro) with you today. This one-pan dinner features layers of mashed sweet plantains, cheese, and flavorful ground beef filling baked to perfection. This Pastelon is a traditional Dominican Republic dish. Once you try it, you’ll never forget it; it’s a foolproof crowd-pleaser!

RIPE-PLANTAIN-CASSEROLE-RECIPE

 

PASTELON DE PLATANO MADURO DOMINICAN-STYLE

Here is a brief explanation for those unfamiliar with platano maduro (ripe plantains). Plantains are related to bananas, but unlike bananas, they must be cooked before eating. Plantains are green when unripe but turn yellow and sweet when ripe. They are very important in Latin American culture and cuisine. Today I am using ripe plantains to make Pastelon de Maduro.

RIPE-PLANTAINS

Where Can I Buy Plantains?

Fresh plantains are widely available, including in the United States. They’re usually found in the produce section of your local supermarket.

How ripe should the plantains be to make this recipe?

To make this recipe, the plantains should be fully ripe but still firm, with some black spots. If they are overripe, the mash will be too mushy; if they are underripe, the mash will be less sweet.

 

RIPE PLANTAIN CASSEROLE (PASTELON DE PLATANO MADURO

Pastelon de Platano Maduro (Sweet Plantain Casserole) is a traditional Dominican Republic dish. It can be served as a main course with a salad on the side. It can also be served as a side dish. This casserole dish is the ultimate combination of sweet and savory flavors. The beef filling is cooked in an aromatic and flavorful tomato sauce.

This recipe can be made in a variety of delicious ways. Here is my take on a dish that reminds me of my childhood.

 

HOW TO MAKE PASTELON DE PLATANOS MADURO(RIPE PLANTAIN CASSEROLE)

Let’s make a simple picadillo for the filling. You may be wondering what a picadillo is. 

Picadillo (pronounced pi-kuh-di-yo) is a Latin dish prepared with seasoned ground beef, various vegetables, and spices. I use red onion, red peppers, and olives for this recipe. It’s great with everything! You can have it with rice and beans, use it for stuffed empanadas, and add it as a layer in different casseroles like this sweet plantain casserole or Pastelón de Papas.

In a large skillet, heat oil over medium-low heat. Stir in the onion until it becomes translucent. Add ground beef and season with garlic, salt, and black pepper. Cook and stir until it browns, breaking it up into small clumps. 

Picadillo-filling-for--sweet-plantain-casserole

Add tomato sauce and stir to combine. Simmer for 3 minutes and set aside.

The-beef-filling-is-cooked-in-an-aromatic-and-flavorful-tomato-sauce.

Next, the plantains. You can boil the plantains with or without removing the outer covering (peels). If you want to keep the peels on, cut the plantains into 1-inch circular pieces. This cut will take about 15–20 minutes to cook. Thicker slices will take longer to cook.
If you want to remove the skin, run the knife along the length of the plantain and cut about 1/8 inch deep into the peel. Peel the plantain with your fingers, then cut it into 1-inch pieces. I prefer leaving the peel on because removing it causes the plantain to absorb more water and become slightly soggy.

Place a large pot on medium heat, add water, and bring to a boil. Add the plantains and 1 teaspoon salt. Cook until they are entirely tender (check with a fork). Remove them from the heat and discard the water. If you left the peels on like I did, remove them after the plantain has cooled.

Keep the plantains in the same pot and add butter. Using a masher (or fork), mash the plantains until smooth. Add an egg, combine, and set aside.

Remove-them-from-the-heat-and-discard-the-water.-Keep-in-the-same-pot-and-add-butter.-Using-a-masher-(or-fork),-mash-the-plantains-until-smooth.-Add-an-egg-and-combine.

Assemble:

Grease a casserole dish, add a layer of mashed plantains to the bottom and spread evenly. Sprinkle with half of the cheese.

Next, add a second layer with all the picadillo( cooked ground beef). 

PASTELON-DE-PLATANO-MADURO-This-casserole-dish-is-the-ultimate-combination-of-sweet-and-savory-flavors.-The-beef-filling-is-cooked-in-an-aromatic-and-flavorful-tomato-sauce.

Then, spread another layer of plantains and cover it with the rest of the cheese.

spread another layer of plantains and cover it with the rest of the cheese. Bake in a preheated oven to 350°F (175°C) for 15-20 minutes.

SWEET-PLANTAIN-CASSEROLE-(PASTELON-DE-PLATANO-MADURO-DOMINICAN-STYLE)

Cut the casserole into squares and serve. Enjoy!

RIPE-PLANTAIN-CASSEROLE

Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!

Below you will find a convenient printable recipe card. ↓

Follow along on FacebookPinterest, and Instagram @asimpletweakrecipes for the latest updates.

 

RIPE-PLANTAIN-CASSEROLE

RIPE PLANTAIN CASSEROLE (PASTELON DE PLATANO MADURO DOMINICAN-STYLE)

This casserole dish is the ultimate combination of sweet and savory flavors. The beef filling is cooked in an aromatic and flavorful tomato sauce.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean,, Latin American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 517kcal

Ingredients

Plantain Mixture:

  • 4-6 large ripe plantains
  • 1 tsp salt
  • 1 large egg
  • 1/3 cup milk of your choice optional
  • 1/2 cup unsalted butter

Beef Filling (Picadillo)

  • 1 pound ground beef
  • 2 teaspoons oil I use Avocado oil
  • 1 small onion minced ( red or white)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cloves garlic (minced) or 1 teaspoon garlic powder
  • 1 small green bell pepper minced
  • 6 pimento-stuffed green olives sliced
  • ½ cup tomato sauce

Instructions

Beef Filling:

  • In a large skillet, heat oil over medium-low heat. Stir in the onion until it becomes translucent.
  • Add ground beef and season with garlic (minced or powdered), salt, and black pepper. Cook and stir until it browns, breaking it into small clumps.
  • Add tomato sauce and stir to combine. Simmer for 5 minutes, then set aside.

Plantain Mixture:

  • Next, the plantains. You can boil the plantains with or without removing the outer covering (peels). If you want to keep the peels on, cut the plantains into 1-inch circular pieces. This cut will take about 15–20 minutes to cook. Thicker slices will take longer to cook.
  • If you want to remove the skin, run the knife along the length of the plantain and cut about 1/8 inch deep into the peel. Peel the plantain with your fingers, then cut it into 1-inch pieces. I prefer leaving the peel on because removing it causes the plantain to absorb more water and become slightly soggy.
  • Place a large pot on medium heat, add water, and bring to a boil. Add the plantains and 1 teaspoon salt. Cook until they are entirely tender (check with a fork). Remove them from the heat and discard the water. If you left the peels on like I did, remove them after the plantain has cooled.
  • Keep the plantains in the same pot and add butter. Using a masher (or fork), mash the plantains until smooth. Add an egg, combine, and set aside.

Assemble:

  • Preheat oven to 350°F (175°C)
  • Grease a casserole dish, add a layer of mashed plantains to the bottom, and spread evenly. Sprinkle top with half of the cheese.
  • Next, add a second layer with all the picadillo (cooked ground beef). Spread evenly.
  • Then, spread another layer of plantains and cover it with the rest of the cheese. Bake in a preheated oven to 350°F (175°C) for 15-20 minutes until cheese is melted.
  • Cut the casserole into squares and serve. Enjoy!

Notes

Where Can I Buy Plantains?

Fresh plantains are widely available, including in the United States. They’re usually found in the produce section of your local supermarket.

How ripe should the plantains be to make this recipe?

To make this recipe, the plantains should be fully ripe but still firm, with some black spots. If they are overripe, the mash will be too mushy; if they are underripe, the mash will be less sweet.
 

Nutrition

Calories: 517kcal | Carbohydrates: 41g | Protein: 16g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 1005mg | Potassium: 909mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2017IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 3mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 

 

MORE LATIN AMERICAN DISHES:

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