Pastelón de Caldo
A savory plantain flatbread filled with spiced meat and melted cheese. This puerto rican-inspired quick meals ready in about 65 minutes pairs shredded cheese (cheddar or mozzarella), ground beef, diced onion 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.
Ingredients
- 4, sliced into 1/4-inch rounds green plantains
- 1 cup, shredded cheese (cheddar or mozzarella)
- 1 lb ground beef
- 1, diced onion
- 2 cloves, minced garlic
- 1/2 cup tomato sauce
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a skillet, heat 2 tbsp oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3 minutes until golden.
- Step 2: Stir in 1 lb ground beef, breaking into small pieces. Cook for 5 minutes until browned, then add 1/2 cup tomato sauce, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes.
- Step 3: Spread 2 cups cooked rice on a baking sheet. Top with 4 layers of green plantain slices, 1 cup shredded cheese, and the meat mixture. Bake for 20-25 minutes until cheese is bubbly and plantains are crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pastelón de Caldo take to make?
Total time is about 65 minutes (30 min prep + 35 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 Pastelón de Caldo?
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 ground beef from drying out.
Can I substitute ingredients in Pastelón de Caldo?
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 Pastelón de Caldo 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 Pastelón de Caldo?
Puerto Rican quick meals 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
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
My whole family loved this.
