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Pastelon (Puerto Rican Layered Casserole)
Pastelon (Puerto Rican Layered Casserole)
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Prep Time:
25 minutes
Cook Time:
56 minutes
Total Time:
81 minutes
Puerto Rican Pastelon: Layers of salty, sweet, and savory flavors in one delicious casserole.
Ingredients:
  • 1 cup tomato sauce
  • 0.33333334326744 cup sofrito
  • 8 green olives, finely chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt, divided
  • 0.25 cup recao
  • 0.25 teaspoon dried oregano
  • cooking spray
  • 0.75 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
Instructions:
  • Preheat a large skillet over medium heat. Cook ground beef, stirring occasionally, until browned on the outside and no longer pink in the center, for about 10 minutes. Remove the cooked meat from the pan and drain any excess fat.
  • Combine tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon of salt, recao, and oregano in a skillet. Cook over medium-low heat for 5 minutes. Add the ground beef back to the skillet, simmer for 15 minutes uncovered, stirring occasionally.
  • Preheat your oven to 350 degrees F (175 degrees C, gas mark 4) and generously coat an 8- or 9-inch square baking pan with cooking spray.
  • Heat oil in a large skillet until it reaches 350 degrees F (175 degrees C). Fry plantain slices until golden on each side, about 3 to 5 minutes. Pat dry on paper towels.
  • Thoroughly whisk eggs in a bowl, then incorporate 1/2 teaspoon of salt.
  • Arrange half of the plantains on the bottom of the baking pan, slightly overlapping. Add a layer of the ground beef mixture, green beans, and the remaining plantains. Pour the beaten eggs over the top and finish by sprinkling with mozzarella cheese.
  • Cook in the oven until the eggs are cooked through and the cheese is gooey, for 20 to 25 minutes.

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