Pastelón de Plátano Maduro con Carne
A comforting Dominican casserole featuring layers of sweet mashed ripe plantains (plátanos maduros) and savory ground beef picadillo, topped with melted cheese. It's often referred to as a 'Dominican lasagna' due to its layered structure.
🧂 Ingredients
- 6 large Ripe plantains(peeled and cut into chunks)
- 1 tablespoon Unsalted butter
- 1.5 teaspoons Salt(divided)
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1/4 cup Red onion(chopped)
- 1/4 cup Green bell pepper(chopped)
- 1 clove Garlic(minced)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Black pepper
- 1/2 cup Tomato sauce
- 2 tablespoons Green olives(pimiento-stuffed, chopped)
- 1/2 cup Water
- 1/2 cup Mozzarella cheese(shredded)
- 1 cup Cheddar cheese(mild, shredded)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 7x11-inch baking dish.
💡 Tip: Using a non-stick spray or butter for greasing the dish is recommended. - 2
Place plantain chunks in a pot, cover with water, and add 1 teaspoon of salt. Boil until very tender, about 15-20 minutes. Drain well.
- 3
Mash the boiled plantains with butter and the remaining 1/2 teaspoon of salt until smooth and creamy. Set aside.
💡 Tip: Ensure no lumps remain for a smoother texture. - 4
Make the picadillo: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned.
- 5
Add chopped onion, bell pepper, and garlic to the skillet with the beef. Cook until softened, about 5 minutes.
- 6
Stir in oregano, black pepper, tomato sauce, chopped olives, and water. Simmer until most of the liquid has evaporated and the mixture is saucy, about 8-10 minutes.
💡 Tip: Taste and adjust seasoning as needed. - 7
Spread half of the mashed plantains evenly in the prepared baking dish. Top with the picadillo mixture.
💡 Tip: Ensure the picadillo layer is even. - 8
Sprinkle half of the mozzarella and cheddar cheese over the picadillo.
💡 Tip: Using a mix of cheeses adds depth of flavor. - 9
Add the remaining mashed plantains, smoothing the top. Sprinkle the remaining cheeses over the plantain layer.
💡 Tip: Press down gently to compact the layers. - 10
Bake uncovered for 15-20 minutes, or until the cheese is fully melted and bubbling.
- 11
Let the pastelón rest for 10 minutes before slicing and serving. This allows the layers to set.
💡 Tip: Serving warm is best.
💡 Pro Tips
- ✓Ensure plantains are very ripe (yellow with black spots) for sweetness and mashability.
- ✓Adjust the seasoning of the picadillo to your preference.
- ✓For a richer flavor, you can use a mix of ground beef and pork for the picadillo.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use ground chicken or turkey instead of beef for a lighter picadillo.
- Add a layer of sliced hard-boiled eggs within the picadillo for extra richness.
- Incorporate a pinch of cinnamon or nutmeg into the plantain mash for a subtle spice.