Dominican Pastelón
A Dominican casserole of sweet mashed ripe plantains, savory picadillo beef, and a light cheese topping.
Equipment
- Large saucepan
- Large skillet
- 9-by-13-inch baking dish
- Potato masher
Ingredients
Plantain Layers
- 6 large very ripe plantains mostly black, peeled and cut into chunks
- 3 tbsp unsalted butter divided
- 1/2 cup whole milk warmed
- 2 large eggs beaten
Beef Filling
- 1 1/2 lb ground beef 85% lean
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 small green bell pepper diced
- 3 cloves garlic minced
- 1 cup crushed tomatoes
- 1/3 cup pimiento-stuffed green olives sliced
- 1 tsp dried oregano
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella divided
Instructions
Prepare the Plantains:
- Cover the plantains with water in a large saucepan and simmer for 15 to 18 minutes, until very tender. Drain well.
- Mash with 2 tablespoons butter and warm milk until smooth. Cool 5 minutes, then mix in the beaten eggs.
Cook the Beef:
- Heat oil in a skillet over medium-high heat. Brown the beef, breaking it into irregular crumbles, then drain excess fat.
- Add onion and pepper and cook 5 minutes. Add garlic, tomatoes, olives, oregano, salt, and black pepper; simmer 10 minutes until thick.
Layer and Bake:
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch dish with the remaining butter. Spread in half the plantain, all the beef, half the cheese, the remaining plantain, and the remaining cheese.
- Bake for 25 to 30 minutes until set and browned in patches. Rest 10 minutes before cutting.
Notes
- The beef mixture should be moist but not watery before layering.
- For a less sweet casserole, replace two ripe plantains with yellow plantains that have only a few black spots.
Nutrition
Calories: 560kcalCarbohydrates: 58gProtein: 29gFat: 26gSaturated Fat: 12gCholesterol: 125mgSodium: 790mgFiber: 5gSugar: 25g