Sweet Plantain Casserole (Pastelón de Plátano Maduro)

We’re talking sweet, savory and super flavorful! This sweet plantain casserole is the perfect dish for a special occasion or just a regular weeknight dinner.

“Pastelón de plátano maduro” is a popular dish in both Puerto Rico and the Dominican Republic. The ingredients used in this dish are quite similar in both countries, but the differences exist mainly in the method of preparing the plantains. In the Puerto Rican version, the plantains are cut lengthwise and subsequently fried. However, in the Dominican version the plantains are boiled and mashed afterwards. Even though this recipe is my take on the Dominican version, you can simply replace the mashed plantains with fried plantains if you wish to. With this recipe you can have peace of mind knowing that you are feeding yourself and your loved ones a junk-free and nutritious meal, without comprising flavor. I have been making this plantain casserole for my family for many years, and it is a hit every single time! If you have any leftovers, you can easily reheat the casserole the next day. Let’s get cooking, shall we?

Ingredients

For the beef sauce:

• 0.75 lb. ground beef
• Half of large green bell pepper, diced
• Half of large red bell pepper, diced
• Half of medium yellow onion, diced
• 2 garlic cloves, pressed
• 12 oz tomato sauce (choose one with clean ingredients – see picture below)
• 2 tablespoons olive oil

Spices:

• 2 teaspoons kosher salt
• 2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder

For the plantains:

• 7 ripe plantains (preferably with some black spots)
• 4 tablespoons unsalted butter
• 1.5 tablespoons of fresh cilantro, finely chopped
• 6 oz grated cheese (natural cheddar, natural gouda, mozzarella or a combination)

*Grate the cheese yourself if you can; it’s cheaper and it melts better.

Equipment:

• 9 x 6 inch baking dish
• Large Pan
• Large Pot

Instructions

Beef Sauce

1. In a large pan, heat 2 tablespoons of olive oil on medium heat for 2 minutes.
2. Add the diced yellow onion and the red/green bell pepper and cook until the onions have become translucent (approx. 3 min). Stir constantly.
3. Now, you can add the freshly pressed garlic cloves and sauté for 1 minute. Stir constantly to avoid burning the garlic.
4. Add your ground beef and spices. (Remember: it’s your food so adjust spices to your liking). Sauté for 8-10 minutes while stirring constantly.
5. Reduce the heat to low, add your tomato sauce and cook for an additional 8 minutes. Stir constantly.

Plantains

1. Peel all your plantains.
2. Boil them in enough water to completely cover the plantains and add 2 teaspoons of salt.
3. Cover the pot and cook them for 20 minutes.
4. In the meantime, finely chop about 1.5 tablespoons of fresh cilantro.
5. Preheat your oven to 350 F.
6. Drain the water from the pot, add 4 tablespoons of butter and mash the plantains with a masher until they have the consistency of mashed potatoes.
7. Stir in the chopped cilantro.

Assembly

1. In your baking dish, evenly spread half of your plantain purée.
2. Add your beef sauce. Spread evenly.
3. Spread the remaining half of the purée over the beef sauce. Smooth it out neatly.
4. Sprinkle the grated cheese on top.
5. Bake your plantain casserole in the oven for 15 minutes. Tip: Broil on low (400 F) for an extra 2 minutes for a nice golden color!
6. Let your dish cool for 10 minutes (you got this; resist the urge!) before you slice it. Enjoy!

This sweet plantain casserole pairs nicely with:

• A fresh salad
• Roasted or sautéed vegetables (broccoli, carrots, green beans)