Stuffed Plantain Cups with Spiced Ground Beef

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Crisp fried plantain cups filled with savory, spiced ground beef and topped with fresh cheese and cilantro for a Venezuelan appetizer. This latin american-inspired beef ready in about 45 minutes pairs ripe plantains, vegetable oil, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 3 large ripe plantains
• 2 cups, for frying vegetable oil
• 1 lb ground beef
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1/4 cup water
• 1/2 cup, crumbled queso blanco or feta cheese
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Peel 3 large ripe plantains and slice them lengthwise into 1/4-inch thick strips.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the plantain slices in batches for 2-3 minutes per side until golden and pliable. Drain on paper towels.
3. Step 3: Using the warm plantain slices, shape them into small cups by pressing them into the bottom and sides of a muffin tin. Return to the hot oil for 1 minute to crisp and set the shape, then drain again.
4. Step 4: In a medium skillet, heat 1 tbsp oil over medium heat, add 1 lb ground beef and cook for 5 minutes until starting to brown.
5. Step 5: Add 1 small chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
6. Step 6: Stir in 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp tomato paste; cook 2 minutes until spices bloom.
7. Step 7: Pour in 1/4 cup water, reduce heat to low, and simmer for 5 minutes until thickened.
8. Step 8: Spoon the spiced beef mixture evenly into each fried plantain cup.
9. Step 9: Top each cup with crumbled 1/2 cup queso blanco and sprinkle with 2 tbsp chopped fresh cilantro before serving warm.