👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

   💡 Pro Tips: Ensure the baking dish is evenly greased to prevent sticking.
2. 2

   Slice the plantains lengthwise into about 1/4-inch thick slices. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Fry the plantain slices in batches until golden brown on both sides. Remove and set aside on paper towels to drain.

   💡 Pro Tips: Do not overcrowd the pan; fry in batches for even browning.
3. 3

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sofrito and cook for another minute until fragrant.

   💡 Pro Tips: Sautéing the aromatics builds a flavorful base for the meat filling.
4. 4

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess grease.

   💡 Pro Tips: Browning the meat properly enhances its flavor.
5. 5

   Stir in the tomato sauce, chopped green olives, Sazón seasoning, Adobo seasoning, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.

6. 6

   In a bowl, whisk the 3 eggs. Stir about half of the meat mixture into the beaten eggs. This helps bind the layers.

   💡 Pro Tips: Mixing some of the meat mixture into the eggs adds flavor and helps the layers adhere.
7. 7

   Spread half of the fried plantain slices in the bottom of the prepared baking dish. Top with the meat mixture. Then, layer the remaining plantain slices over the meat. Pour the egg mixture evenly over the top layer of plantains.

   💡 Pro Tips: Ensure even distribution of layers for balanced flavor and texture.
8. 8

   Bake for 30-40 minutes, or until the top is golden brown and the casserole is heated through. Let it rest for 10 minutes before serving.

   💡 Pro Tips: Resting allows the flavors to meld and makes it easier to slice.