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1
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
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2
Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and achiote, and cook until vegetables are softened and meat is browned, 6 to 8 minutes.
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3
Add tomatoes and reserved juice, olives, tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes.
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4
Transfer filling to a bowl to cool and set aside while you prepare the plantains.
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5
Peel plantains and cut diagonally into 1/3-inch slices.
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6
In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed.
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7
Transfer cooked plantains to paper towels to drain.
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8
Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
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9
In a small bowl, whisk eggs and water until blended.
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10
Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains.
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11
Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan.
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12
Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains.
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13
Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
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14
Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour.
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15
Cool for 10 minutes before serving pie.
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16
(Pie can be inverted onto a serving platter for a nice presentation.)
