Pastelon De Platanos Maduros Recipe

Name: Pastelon De Platanos Maduros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean ground beef; 1/2 large white onion, diced; sofrito sauce (use your own, I did recipe #207700) or use goya's sofrito sauce; 1/4 cup tomato sauce (I used Hunt's); sazon goya, with annato and cilantro; 2 garlic cloves, minced; olive oil or vegetable oil; 2 eggs; 1/2 cup corn niblets (from the can, that is the way the recipe is written); 1/2 cup French style green bean (from the can, that is the way the recipe is written); 4 -6 ripe plantains (you should see lots of black, that is sweet); 4 -6 ounces cheddar cheese (optional)

Servings: persons

2 lbs lean ground beef
1/2 large white onion, diced
sofrito sauce (use your own, I did recipe #207700) or use goya's sofrito sauce
1/4 cup tomato sauce (I used Hunt's)
sazon goya, with annato and cilantro
2 garlic cloves, minced
olive oil or vegetable oil
2 eggs
1/2 cup corn niblets (from the can, that is the way the recipe is written)
1/2 cup French style green bean (from the can, that is the way the recipe is written)
4 -6 ripe plantains (you should see lots of black, that is sweet)
4 -6 ounces cheddar cheese (optional)

1
Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
2
Add ground beef and tomato sauce and stir until well cooked, but not dry.
3
Drain any grease.
4
Make sure ground beef is well ground (that it has no chunks).
5
Add corn and string beans to mixture.
6
Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
7
Peel and slice plantains lengthwise.
8
If the plantains are large, you'll probably get about three-four lengths per plantain.
9
Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
10
Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
11
Layer plantains along bottom of greased 9x9 pan.
12
Pour two eggs, beaten, over bottom layer.
13
Top with ground beef layer.
14
Repeat plantain and beef layers, making sure the plantain layer is the top.
15
Optional cheese layer on top.
16
Cook in 350u00b0F oven for about 35 minutes, making sure eggs are cooked and not watery.
17
ENJOY!

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs lean ground beef, 1/2 large white onion, diced, sofrito sauce (use your own, I did recipe #207700) or use goya's sofrito sauce, 1/4 cup tomato sauce (I used Hunt's), and more.

Yes, Pastelon De Platanos Maduros falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pastelon De Platanos Maduros

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions