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Beef and Plantain Casserole
Recipes
Beef and Plantain Casserole
6 servings
1 hour, 10 minutes total

Ingredients

  • 1 medium yellow onion
  • ⅓ cup stuffed green olives
  • 1 tablespoon extra-virgin olive oil
  • 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 1 ¼ lb ground meatloaf blend (beef/pork)
  • ½ teaspoon adobo with pepper seasoning
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (8 oz) can tomato sauce
  • ½ cup grated Parmesan cheese, divided
  • 6 large frozen tostones
  • 1 large egg (or ¼ cup egg substitute)
  • 2 tablespoons water
  • Aluminum foil

Steps

    1. Preheat oven to 375°F. Chop onion and olives coarsely.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and tri-pepper mix; cook and stir 2–3 minutes until softened. Add meatloaf mix, olives, and seasoning; brown 4–5 minutes, stirring to crumble meat, until no pink remains. Add tomatoes (do not drain) and tomato sauce. Mash tomatoes with spoon to break apart; cook 2–3 minutes until mixture thickens.
    3. Spoon one-half meat mixture into 13- x 9-inch baking dish; top with ¼ cup Parmesan cheese, then tostones. Whisk egg and water until blended; pour over tostones. Top with remaining half meat mixture and ¼ cup Parmesan. Cover dish with foil; bake 30–40 minutes until bubbly and 160°F. Let stand 5–6 minutes before serving

Amount per ⅙ recipe serving: Calories 420, Total Fat 27g, Sat Fat 9g, Trans Fat 1g, Chol 110mg, Sodium 760mg, Total Carb 23g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 8%