Sweet Plantain and Picadillo Casserole – Pastelón

Name: Sweet Plantain and Picadillo Casserole – Pastelón
Prep time: 30M
Total time: 60M
Yield: 6 Servings
Ingredients: 2 tsp. Extra Virgin Olive Oil; ¼ medium onion, finely chopped (about ¼ cup); ¼ green bell pepper, finely chopped (about ¼ cup); ¼ red bell pepper, finely chopped (about ¼ cup); ½ cup Recaito; 2 packets Sazón without Annatto; 1 tsp. Minced Garlic; 1 lb. ground beef (80% lean); ½ cup Tomato Sauce; 2 Manzanilla Spanish Olives Stuffed with Minced Pimientos; Adobo All-Purpose Seasoning with Pepper; 3 boxes Platanos Maduros – Ripe Plantains; 1 cup Queso Blanco

1 Reviews

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<h2 class="subheader">Savory and Sweet Plantain Pie</h2> Tonight, let this delicious Pastelón be the star of your dinner table! In this family-style Caribbean casserole, a sweet plantain puree made from frozen GOYA® <a title="Ripe Plantains" href="https://www.goya.com/en/products/ripe-plantains/">Ripe Plantains</a> and a savory ground beef mixture called picadillo are layered, topped with cheese and baked until hot, bubbly and ready to be devoured! Serve this hearty sweet plantain casserole with a light salad for a completely scrumptious family dinner.

Total Time

60m

Prep Time:30m

Yields:6 Servings

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Ingredients

2 tsp.

GOYA® Extra Virgin Olive Oil, divided

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medium onion, finely chopped (about ¼ cup)

green bell pepper, finely chopped (about ¼ cup)

red bell pepper, finely chopped (about ¼ cup)

½ cup

GOYA® Recaito

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2 packets

GOYA® Sazón without Annatto

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1 tsp.

GOYA® Minced Garlic

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1 lb.

ground beef (80% lean)

½ cup

GOYA® Tomato Sauce

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GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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3 boxes
(11 oz. each)

frozen GOYA® Platanos Maduros – Ripe Plantains, thawed

1 cup

shredded GOYA® Queso Blanco(white cheese), optional

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Directions

Kitchen View

Step 1

Heat oven to 350°F. Heat 1 tsp. oil in large skillet over medium-high heat. Add onions and peppers; cook until soft, about 5 minutes. Stir in recaito, sazón and garlic; cook until garlic is fragrant, about 1 minute more. Add meat to vegetable mixture. Cook, breaking up meat into small pieces with wooden spoon, until meat is browned. Stir in tomato sauce and olives; season with adobo. Continue to cook until flavor comes together and meat and vegetables are evenly combined. Transfer meat mixture to bowl to cool.

Step 2

Meanwhile, in bowl of food processor, puree ripe plantains until smooth, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.

Step 3

To assemble casserole, using spatula, evenly spread half pureed plantain mixture on bottom of prepared dish. Spread cooled meat mixture evenly over plantain layer. Top with remaining plantains, smoothing mixture evenly over meat. Sprinkle with cheese. Bake until casserole is cooked through and cheese is melted and golden brown, about 30 minutes. Serve with salad, if desired.

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Recipe Tags

Sweet Plantain and Picadillo Casserole – Pastelón

Prep Time: 30m

Total time: 60m

Yields: 6 Servings

Ingredients

2 tsp.

GOYA® Extra Virgin Olive Oil, divided

medium onion, finely chopped (about ¼ cup)

green bell pepper, finely chopped (about ¼ cup)

red bell pepper, finely chopped (about ¼ cup)

½ cup

GOYA® Recaito

2 packets

GOYA® Sazón without Annatto

1 tsp.

GOYA® Minced Garlic

1 lb.

ground beef (80% lean)

½ cup

GOYA® Tomato Sauce

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 boxes (11 oz. each)

frozen GOYA® Platanos Maduros – Ripe Plantains, thawed

1 cup

shredded GOYA® Queso Blanco(white cheese), optional

Directions

Step 1

Step 2

Meanwhile, in bowl of food processor, puree ripe plantains until smooth, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.

Step 3

Return

Kitchen View

Sweet Plantain and Picadillo Casserole – Pastelón

Prep Time: 30m

Total time: 60m

Yields: 6 Servings

Ingredients

2 tsp.

GOYA® Extra Virgin Olive Oil, divided

medium onion, finely chopped (about ¼ cup)

green bell pepper, finely chopped (about ¼ cup)

red bell pepper, finely chopped (about ¼ cup)

½ cup

GOYA® Recaito

2 packets

GOYA® Sazón without Annatto

1 tsp.

GOYA® Minced Garlic

1 lb.

ground beef (80% lean)

½ cup

GOYA® Tomato Sauce

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, sliced

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 boxes (11 oz. each)

frozen GOYA® Platanos Maduros – Ripe Plantains, thawed

1 cup

shredded GOYA® Queso Blanco(white cheese), optional

Directions

Step 1

Step 2

Meanwhile, in bowl of food processor, puree ripe plantains until smooth, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.

Step 3

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1 Reviews

5 years ago

Jeana Wigfall

This dish came out amazing! I first tried it at a Puerto Rican restaurant and loved it. So I got home and looked up a recipe. That brought me here to Goya. It was delicious and I love how the sweet and savory flavors melded together. The only thing I would change is the ratio of meat mixture to plantains. I would double the meat mixture and make an extra layer on top with that. Thank you! I will be making this often.

Sweet Plantain and Picadillo Casserole – Pastelón

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Recaito

Sazón without Annatto

Minced Garlic

Tomato Sauce

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Adobo All-Purpose Seasoning with Pepper

Platanos Maduros – Ripe Plantains

Queso Blanco

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Recipe Tags

Sweet Plantain and Picadillo Casserole – Pastelón

Ingredients

Directions

Sweet Plantain and Picadillo Casserole – Pastelón

Ingredients

Directions

Reviews

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