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Publix Simple Meals

Beef and Plantain Casserole With Cantaloupe Jicama Salad

Beef and Plantain Casserole With Cantaloupe Jicama Salad
Servings:
6
Total Time:
70 minutes
Active Time:
30 minutes

Cooking Sequence

  • Prepare casserole, and begin to bake - 20 minutes
  • Bake casserole - 40 minutes
  • During last 5 minutes of bake time, prepare salad; serve - 10 minutes

Beef and Plantain Casserole

Ingredients

1 medium yellow onion, coarsely chopped
1/3 cup stuffed green olives, coarsely chopped
1 tablespoon extra-virgin olive oil
1 cup diced tri-pepper mix (fresh diced green, red, yellow bell peppers)
1 1/4 lb ground meatloaf blend (beef/pork)
1/2 teaspoon adobo with pepper seasoning
1 (14.5-oz) can stewed tomatoes (undrained)
1 (8-oz) can tomato sauce
1/2 cup grated Parmesan cheese, divided
6 frozen large tostones
1 large egg (or 1/4 cup egg substitute)
2 tablespoons water
Aluminum foil

Steps

  1. Preheat oven to 375°F. Chop onion and olives. Preheat large sauté pan on medium-high 2–3 minutes.
  2. Place oil in pan, then add onions and peppers; cook 2–3 minutes or until soft. Add meatloaf mix, olives, and seasoning; cook 4–5 minutes and until no pink remains. Add tomatoes and tomato sauce. Mash tomatoes with spoon to break apart; cook 2–3 minutes or until mixture thickens.
  3. Spoon one-half of the meat mixture into 13- x 9-inch baking dish; top with 1/4 cup Parmesan cheese and tostones. Whisk egg and water until blended; pour over tostones. Repeat meat and cheese layers. Cover with foil; bake 30–40 minutes or until hot and bubbly. Let stand 5–6 minutes before serving

Cantaloupe Jicama Salad

Ingredients

1 medium cantaloupe
1 small jicama
1/2 lime, for juice
1 tablespoon fresh cilantro, finely chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons extra-virgin olive oil

Prep

  • Cut cantaloupe into bite-size pieces (3 cups); cut jicama into quarters, then peel. Cut 2-3 quarters into bite-size pieces (2 cups). Place both in medium bowl.

Steps

  1. Cut cantaloupe into bite-size pieces (3 cups); cut jicama into quarters, then peel. Cut 2–3 quarters into bite-size pieces (2 cups).
  2. Place both in medium bowl. Squeeze one-half lime for juice (1 teaspoon, or more to taste) over top.
  3. Chop cilantro. Stir in remaining ingredients. Let stand 5–10 minutes for flavors to blend. Stir and serve.

Aprons Advice

  • Complete your meal with Cuban bread, sweet tea, and cheesecake for dessert.
  • Serve any casserole leftovers the next morning topped with a fried egg.

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Beef and Plantain Casserole With Cantaloupe Jicama Salad

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Beef and Plantain Casserole

CALORIES (per 1/6 recipe) 360kcal; FAT 28.00g; SAT FAT 6.00g; TRANS FAT 0.50g; CHOL 95mg; SODIUM 760mg; CARB 23g; FIBER 4.00g; SUGARS 6g; PROTEIN 22g; CALC 10%; VIT A 20%; VIT C 60%; IRON 15%

Cantaloupe Jicama Salad

CALORIES (per 1/6 recipe) 60kcal; FAT 1.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 110mg; CARB 12g; FIBER 3.00g; SUGARS 8g; PROTEIN 1g; CALC 2%; VIT A 60%; VIT C 70%; IRON 2%

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