Pastelón de Amarillos (Puertorrican Style Ripe Plantain Casserole)

Makes 1 Ripe Plantain Casserole [size 8x6x2]



  • 1 lb. ground Beef
  • “sofrito”
  • adobo- I use Goya
  • sazón / seasoning- I use Sazón Goya
  • olive oil
  • 4 oz. tomato sauce
  • 4 ripe plantains
  • 4 eggs



  •  In a pan, sauté about 1oz. of olive oil, sofrito, sazón and tomato sauce. In a bowl, season the ground beef with adobo. Add the ground beef to the pan and cook until beef is brown.
  • Peel, cut and fry the ripe plantains until golden. I like to use olive oil to fry.
  • Generously grease the baking dish.
  • Beat 2 eggs and spread on the baking dish.
  • Cover the bottom of the baking dish with a layer of plantains.
  • Add the ground beef and spread evenly.
  • Cover the ground beef with another layer of plantains.
  • Beat 2 eggs and cover the last layer of plantains with it.
  • Preheat the oven to 350°F.
  • Cover the pastelón with aluminum foil and put in the oven for 20mins.

                                      IMG_0226-1  IMG_0227-1



* You can add vegetables to the beef [such as green olives and green beans]. Also, if you don’t have a dairy allergy, you can top with cheese or substitute with a dairy-free alternative, such as Daiya Cheese.*

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s