Pasteles de Papa y Carne
Modern baked pasteles featuring creamy potato base, savory ground beef filling, and a golden, flaky top for an easy weeknight dinner. This puerto rican-inspired one pot ready in about 60 minutes pairs peeled and cubed russet potatoes, whole milk, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.
Ingredients
- 2 lbs, peeled and cubed russet potatoes
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 lb ground beef
- 1 large, finely chopped yellow onion
- 2 medium, finely chopped green bell peppers
- 3 cloves, minced garlic
- 1/4 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 cup vegetable oil
Instructions
- Step 1: Boil 2 lbs peeled russet potato cubes in salted water 20 minutes until tender; drain, return to pot, and add 1/2 cup whole milk, 1/4 cup butter, and 1/4 cup flour; mash until smooth.
- Step 2: Heat 1/4 cup vegetable oil in a skillet over medium, add 1 lb ground beef and cook until browned; add 1 chopped yellow onion, 2 chopped green bell peppers, and 3 minced garlic cloves; cook 5 minutes until softened, then stir in 1/4 cup tomato sauce, 1 tsp dried oregano, 1/2 tsp ground cumin, salt, and pepper.
- Step 3: Preheat oven to 375°F; spread half the mashed potatoes in a 9x13-inch baking dish, top with ground beef filling, cover with remaining potatoes, and bake 30 minutes until golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasteles de Papa y Carne take to make?
Total time is about 60 minutes (30 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 Pasteles de Papa y Carne?
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 whole milk from drying out.
Can I substitute ingredients in Pasteles de Papa y Carne?
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 Pasteles de Papa y Carne 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 Pasteles de Papa y Carne?
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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
