Baked Pastelón with Ground Beef and Tomato Sauce
A layered Puerto Rican casserole featuring fried plantains, seasoned ground beef, and rich tomato sauce, topped with melted cheese for a satisfying dinner. This puerto rican-inspired one pot ready in about 60 minutes blends tablespoons vegetable oil, pound ground beef, medium, finely chopped yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 large, peeled and sliced into 1/2-inch rounds green plantains
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 (14-ounce) can diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup, chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat vegetable oil in a large skillet over medium heat. Fry plantain slices for 5 minutes per side until golden; remove and set aside.
- Step 2: In same skillet, cook ground beef until browned. Add onion and garlic, cooking 3 minutes until softened. Stir in diced tomatoes, tomato sauce, parsley, oregano, salt, and pepper. Simmer 10 minutes.
- Step 3: Spread half the tomato sauce mixture in a 9x13-inch baking dish. Layer half the fried plantains, then top with remaining sauce. Cover with remaining plantains. Sprinkle with mozzarella and Parmesan cheeses.
- Step 4: Bake uncovered for 22 minutes until cheese is golden and bubbly. Rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Pastelón with Ground Beef and Tomato Sauce take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Pastelón with Ground Beef and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Pastelón with Ground Beef and Tomato Sauce?
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 Pastelón with Ground Beef and Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pastelón with Ground Beef and Tomato Sauce?
Puerto Rican one pot 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
