Description
This Puerto Rican Pastelón recipe is a delightful twist on lasagna, featuring layers of sweet plantains, seasoned ground beef, and gooey cheese. A comforting and flavorful dish that is sure to impress your guests!
Ingredients
Units
Scale
For the Plantains:
- 4 ripe plantains, about 3 to 3 1/4 pounds
- 1/2 cup vegetable oil
For the Meat Filling:
- 1 pound ground beef (preferably ground round) or ground turkey
- 1 teaspoon adobo seasoning blend
- 1 1/2 teaspoons sazón flavoring blend, store-bought or homemade, optional
- 1 small white onion, minced (about 1 cup)
- 1 green bell pepper, minced (about 1 cup)
- 1 tablespoon recaito flavoring base (store-bought or homemade), or 2 tablespoons chopped cilantro
- 6 pimento-stuffed green olives, sliced
- 1 teaspoon capers
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- 2 cups Monterey jack, cheddar, or mozzarella cheese, divided
For the Egg Mixture:
- 2 large eggs
- 1/2 teaspoon baking soda
Instructions
- Prepare the plantains: Peel and slice the plantains thinly.
- Fry the plantains: Fry the plantains until slightly browned.
- Cook the beef: Brown the ground beef with seasonings.
- Cook the vegetables: Sauté onions, peppers, and seasonings.
- Finish the filling: Combine cooked beef with vegetables and tomato sauce.
- Assemble the pastelón: Layer plantains, meat mixture, and cheese.
- Add the egg layer: Pour egg mixture over the top layer.
- Bake the pastelón: Bake until cheese is melted and bubbly.
- Cool and serve: Allow to cool before slicing and serving.
Notes
- Leftovers can be stored in the refrigerator for up to three days.
- To reheat, place portions in the microwave or oven until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 10g
- Sodium: Approx. 600mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 5g
- Protein: Approx. 20g
- Cholesterol: Approx. 120mg