Baked Pabellón Criollo with Shredded Beef and Sweet Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered casserole inspired by Venezuela’s national dish combining shredded beef, black beans, rice, and caramelized sweet plantains baked to perfection. This latin american-inspired beef ready in about 50 minutes pairs shredded cooked beef, cooked black beans, drained, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, cooking for 4 minutes until softened and fragrant.
  2. Step 2: Stir in 2 cups shredded cooked beef, 1 tsp ground cumin, 2 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Cook another 5 minutes until beef is heated through and flavors meld.
  3. Step 3: In another pan, heat 1 tbsp vegetable oil over medium-high heat. Toss 2 peeled and sliced ripe plantains with 2 tbsp brown sugar and fry for 3-4 minutes per side until golden and caramelized.
  4. Step 4: In a 9x9-inch baking dish, layer 2 cups cooked white rice evenly on the bottom, followed by 1 1/2 cups cooked black beans, the shredded beef mixture, and top with the caramelized plantains.
  5. Step 5: Bake uncovered for 15 minutes until heated through and edges are slightly crispy. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Baked Pabellón Criollo with Shredded Beef and Sweet Plantains take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Pabellón Criollo with Shredded Beef and Sweet Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded cooked beef from drying out.

Can I substitute ingredients in Baked Pabellón Criollo with Shredded Beef and Sweet Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Pabellón Criollo with Shredded Beef and Sweet Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Pabellón Criollo with Shredded Beef and Sweet Plantains?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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