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Publix Aprons Recipes

Beef and Plantain Casserole With Cantaloupe Jicama Salad

Total Time - 70 minutes (Active Time - 30 minutes) / Makes 6 Servings

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 With Cantaloupe Jimaca Salad

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 Sazón 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

Prep
  • Preheat oven to 375°F. Chop onion and olives.
Steps
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and peppers; cook 2–3 minutes or until soft. Add meatloaf mix, olives, and Sazón seasoning; cook 4–5 minutes or until no pink remains.
  2. Add stewed 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.
  4. Repeat meat and cheese layers. Cover with foil; bake 30–40 minutes or until hot and bubbly. Let stand 5–6 minutes before serving.

CALORIES (per 1/6 recipe) 440kcal; FAT 28g; CHOL 110mg; SODIUM 760mg; CARB 23g; FIBER 4g; PROTEIN 22g; VIT A 20%; VIT C 70%; CALC 15%; IRON 15%

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Cantaloupe Jicama Salad

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

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

CALORIES (per 1/6 recipe) 60kcal; FAT 1.5g; CHOL 0mg; SODIUM 110mg; CARB 12g; FIBER 3g; PROTEIN 1g; VIT A 60%; VIT C 70%; CALC 2%; IRON 2%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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ADD ALL 17 ITEMS TO LIST

Dry Grocery
Add to your grocery list 1/2 cup grated Parmesan cheese
Add to your grocery list 1/2 tsp Sazón adobo with pepper seasoning
Add to your grocery list 1 (14.5-oz) can stewed tomatoes
Add to your grocery list 1/3 cup stuffed green olives
Add to your grocery list 1 (8-oz) can tomato sauce

Frozen
Add to your grocery list 6 large tostones

Meat
Add to your grocery list 1 1/4 lb ground meatloaf blend (beef/pork)

Produce
Add to your grocery list 1 medium cantaloupe
Add to your grocery list 1 cup diced tri-pepper mix (fresh diced green, red, yellow bell peppers)
Add to your grocery list 1/4 bunch fresh cilantro
Add to your grocery list 1 small jicama
Add to your grocery list 1 lime (for juice)
Add to your grocery list 1 medium yellow onion

From Your Pantry
Add to your grocery list aluminum foil
Add to your grocery list 1 large egg (or 1/4 cup egg substitute)
Add to your grocery list 1 tbsp +1 1/2 tsp extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt

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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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Recipe Version beef0086