Pastelon (Puerto Rican Layered Casserole) recipe
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Ingredients
- 1 pound lean ground beef 1 cup tomato sauce ⅓ cup sofrito 8 green olives, finely chopped 1 teaspoon crushed garlic 1 teaspoon salt, divided ¼ cup recao ¼ teaspoon dried oregano cooking spray ¾ cup vegetable oil 6 large ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices 5 large eggs 1 (9 ounce) package frozen French cut green beans, thawed and drained 1 cup shredded mozzarella cheese
Nutrition Info
- 462.9 caloriescarbohydrate: 70.2 gcholesterol: 149.4 mgfat: 15.2 gfiber: 6.2 gprotein: 18.3 gsaturatedFat: 4.6 gservingSize: -sodium: 678.2 mgsugar: 33.2 gtransFat: : -unsaturatedFat: : -
Directions Pastelon (Puerto Rican Layered Casserole)
Directions
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Heat a large skillet over medium heat. Add ground beef, cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan, drain fat.
Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet, reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
Beat eggs thoroughly in a bowl, add 1/2 teaspoon salt.
Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains, pour eggs on top. Top with mozzarella cheese.
Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.