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2. Puerto Rican Yellow Plantain and Meat Casserole

Puerto Rican Yellow Plantain and Meat Casserole

The natural sweetness of the plantains enhances the flavor of this Puerto Rican dish.

Yield

12 Servings

Tiempo de preparación

20 minutes

Tiempo de cocción

1 hour

Total time

1 hour, 20 minutes

Ingredients

For meat filling layer:

1 ¹/₂ pounds ground beef (lean)

2 medium bell peppers (green, without seeds, chopped)

1 medium onion (yellow, chopped)

3 bay leaves

¹/₄ cup cilantro (chopped)

1 cup beef broth (low-sodium)

5 ajicitos (tiny sweet peppers)

¹/₂ tablespoon annatto paste (achiote)

2 cloves garlic (finely chopped)

1 cup tomato sauce

For dough:

8 large plantains (yellow, ripe and peeled)

10 cups water

2 tablespoons olive oil

For other layers:

5 egg whites (beaten)

1 ¹/₂ cups green beans (cooked)

¹/₂ cup mozzarella cheese (shredded, low-fat)

Instrucciones

1. Preheat oven to 350°F.
2. Brown the ground beef in a large pot. Drain the fat and add the remaining filling ingredients. Cook over medium heat for 5 minutes. Set aside.
3. Boil the peeled plantains in 10 cups of water until soft, then drain. In a large bowl, mash the plantains, then add the olive oil. Mix well, making it into a soft dough.
4. In a separate bowl, beat the egg whites until they are foamy.
5. Spread half of the plantain dough in an 11" × 14" baking pan. Add a layer of the meat filling, egg whites, and half of the green beans.
6. Repeat these layers, and top with a final layer of plantains and egg whites. Sprinkle with the mozzarella cheese.
7. Bake for 20 minutes. Cut into 12 servings.

Meal Type: Dinner

Food group: Vegetables, Protein

Season: Winter, Fall

Source

National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.