Pastelón de Plátano y Carne
A comforting casserole featuring layers of plantains, seasoned ground beef, and a creamy cheese sauce. This puerto rican-inspired one pot ready in about 70 minutes pairs plantains, olive oil, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 large, peeled and sliced into 1/2-inch thick rounds plantains
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 1 green, finely diced bell pepper
- 1 cup tomato sauce
- 1/2 cup, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
- 1/4 cup beef broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add ground beef, onion, garlic, and bell pepper; cook for 8 minutes until beef is browned and vegetables are softened, breaking up meat with a spoon.
- Step 2: Stir in tomato sauce and 1/4 cup beef broth; simmer for 5 minutes until sauce thickens and coats the back of a spoon. Season with salt and black pepper to taste.
- Step 3: In a 9x13-inch baking dish, layer half of the plantain slices, then half of the meat sauce, then the remaining plantain slices, and finally the remaining meat sauce.
- Step 4: Sprinkle shredded mozzarella and grated Parmesan evenly over the top. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 10 more minutes until cheese is melted and bubbly.
Frequently asked questions
How long does Pastelón de Plátano y Carne take to make?
Total time is about 70 minutes (25 min prep + 45 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 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 plantains from drying out.
Can I substitute ingredients in Pastelón de Plátano 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 Pastelón de Plátano 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 Pastelón de Plátano 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
