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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
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Course: Main Course
Cuisine: Caribbean,, Latin American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 517kcal
Author: Evelyn Savinon ( A Simple Tweak)

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