Pastelón de Plátano Maduro
A savory casserole featuring layers of fried plantains, seasoned ground beef, and creamy cheese, baked to golden perfection. This mexican-inspired mexican ready in about 60 minutes pairs Ground beef, medium, finely chopped Onion, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 4 medium (about 1 lb) Ripe plantains (maduros)
- 1 lb Ground beef
- 1 medium, finely chopped Onion
- 2 Garlic cloves
- 1 cup Tomato sauce
- 1/2 cup Salsa verde
- 1 tsp Cumin
- 2 tbsp Olive oil
- 1 cup Shredded mozzarella cheese
- 1/2 cup Shredded cheddar cheese
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Peel the ripe plantains and slice into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium heat. Add the plantain slices and cook for 3-4 minutes per side until golden brown and tender, then remove and set aside.
- Step 2: In the same skillet, heat the remaining 1 tbsp olive oil. Add the chopped onion and 2 garlic cloves, and sauté for 3 minutes until softened. Add the ground beef, cumin, salt, and black pepper. Cook until browned and crumbled, about 6 minutes.
- Step 3: Stir in the tomato sauce and 1/2 cup salsa verde, and simmer for 5 minutes until the sauce thickens slightly.
- Step 4: Preheat oven to 375°F. In a 9x13-inch baking dish, spread a thin layer of the beef sauce on the bottom. Place a layer of fried plantain slices over the sauce, then spread half of the remaining beef sauce on top. Repeat with another layer of plantain slices and the rest of the beef sauce. Top with 1 cup mozzarella and 1/2 cup cheddar cheese.
- Step 5: Bake for 20-25 minutes until the cheese is bubbly and golden, then let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pastelón de Plátano Maduro take to make?
Total time is about 60 minutes (25 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 Plátano Maduro?
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 Plátano Maduro?
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 Plátano Maduro 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 Pastelón de Plátano Maduro?
Mexican mexican 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 mexican delivery again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
