Entree: Puerto Rico – Southern Culinary Region – Pastelón (Baked layered casserole of sweet fried plantains, seasoned ground beef, and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 30 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 large ripe plantains (maduros)
- 1 1/2 cups (360 ml) vegetable oil for frying (adjust as needed)
- 1 lb (454 g) ground beef
- 1/4 cup (60 ml) olive oil or vegetable oil for sautéing
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 1 medium green bell pepper, finely chopped (about 1 cup (150 g))
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 2 tbsp (20 g) raisins
- 1/4 cup (40 g) sliced green olives with pimentos
- 1 tbsp (15 ml) capers (optional)
- 8 oz (225 g) shredded mozzarella or queso blanco
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
- Butter or nonstick spray to grease baking dish

Show original ingredient measurements

- 6 large ripe plantains (maduros)
- 1 1/2 cups (360 ml) vegetable oil for frying (adjust as needed)
- 1 lb (454 g) ground beef
- 1/4 cup (60 ml) olive oil or vegetable oil for sautéing
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 medium green bell pepper, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 2 tbsp (20 g) raisins
- 1/4 cup (40 g) sliced green olives with pimentos
- 1 tbsp (15 ml) capers (optional)
- 8 oz (225 g) shredded mozzarella or queso blanco
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
- Butter or nonstick spray to grease baking dish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Peel plantains and slice lengthwise into 1/4-inch (0.635 cm) (6 mm) strips. Heat vegetable oil in a large skillet over medium-high heat and fry plantain strips until golden on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
2. In a separate large skillet, heat 1/4 cup (60 ml) oil over medium heat. Add chopped onion and green pepper and sauté until softened, about 5 minutes. Add minced garlic and cilantro and cook 1 minute.
3. Add ground beef to the skillet and brown, breaking up with a spoon. Stir in cumin, oregano, salt, and pepper. Mix in tomato paste and tomato sauce, then add raisins, olives, and capers if using. Simmer 8–10 minutes until saucy and flavors meld. Adjust seasoning.
4. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
5. Layering: Spread a thin layer of fried plantain slices on the bottom of the dish to form a base. Press pieces to fit without large gaps. Spread half the seasoned beef mixture over the plantains, then sprinkle with one-third of the shredded cheese. Repeat with another plantain layer, the remaining beef, and another third of cheese. Finish with a final layer of plantains.
6. Whisk eggs with milk and gently pour or brush over the top plantain layer to help bind. Sprinkle remaining cheese evenly over the top.
7. Bake uncovered 25–30 minutes, until cheese is melted and top is set and golden. Let rest 10 minutes before slicing and serving.

1. Peel plantains and slice lengthwise into 1/4-inch (6 mm) strips. Heat vegetable oil in a large skillet over medium-high heat and fry plantain strips until golden on both sides, about 2–3 minutes per side. Drain on paper towels and set aside.
2. In a separate large skillet, heat 1/4 cup (60 ml) oil over medium heat. Add chopped onion and green pepper and sauté until softened, about 5 minutes. Add minced garlic and cilantro and cook 1 minute.
3. Add ground beef to the skillet and brown, breaking up with a spoon. Stir in cumin, oregano, salt, and pepper. Mix in tomato paste and tomato sauce, then add raisins, olives, and capers if using. Simmer 8–10 minutes until saucy and flavors meld. Adjust seasoning.
4. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
5. Layering: Spread a thin layer of fried plantain slices on the bottom of the dish to form a base. Press pieces to fit without large gaps. Spread half the seasoned beef mixture over the plantains, then sprinkle with one-third of the shredded cheese. Repeat with another plantain layer, the remaining beef, and another third of cheese. Finish with a final layer of plantains.
6. Whisk eggs with milk and gently pour or brush over the top plantain layer to help bind. Sprinkle remaining cheese evenly over the top.
7. Bake uncovered 25–30 minutes, until cheese is melted and top is set and golden. Let rest 10 minutes before slicing and serving.