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Pastelon de Platano Maduro (Plantain Beef Casserole)

Dominican · Dinner · Medium

Pastelon de Platano Maduro (Plantain Beef Casserole)

Total
1 hr 20 min
Prep
30 min
Serves
6
Calories
610
Jump to recipe

Sweet mashed plantains sandwich savory beef and olives beneath bubbling cheese in a baked Dominican Republic casserole.

Dark-speckled plantains supply the sweet layer in Pastelon de Platano Maduro (Plantain Beef Casserole), a savory-sweet bake from the Dominican Republic. The beef filling cooks down until it holds together, keeping the layers distinct when you cut a square.

Buy yellow plantains with plenty of black patches; green ones will make a starchy, unsweet topping. Mash them while warm and let the assembled bake stand before cutting so the filling stays between the layers.

SweetSavoryCheesyBakingComfort FoodMake AheadGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Cut the plantains into chunks, cover with water in a saucepan, and boil for until easily pierced. Drain thoroughly and mash with 1 tbsp butter and 1/4 tsp salt.

  2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Add the ground beef and cook for , breaking it up, until browned and at least 160°F.

  3. Stir in the onion, bell pepper, garlic, oregano, remaining salt, and black pepper. Cook over medium heat for until softened; add the tomato paste, olives, and measured water and simmer for until the filling is moist without loose liquid.

  4. Grease an 8-inch square baking dish with the remaining butter. Spread half the plantain mash over the bottom, add the beef, then cover with the remaining plantain and mozzarella.

  5. Bake for until the edges bubble and the cheese has golden spots. Rest for before cutting into six squares.

Forkue tips

  • If the plantain mash is too firm to spread, press it between two pieces of parchment into a square, then peel it onto the filling.

Storing and reheating

Refrigerate covered for 3 days. Reheat portions covered at 350°F (175°C) until hot in the center, then uncover to soften and brown the cheese. Freeze individual squares for up to 2 months.

Kitchen gear

Baking dishTop picks on AmazonSkilletTop picks on AmazonPotato masherTop picks on Amazon
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Nutrition per serving, estimated

610Calories
26gProtein
68gCarbs
27gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Pastelon de Platano Maduro (Plantain Beef Casserole): FAQ

Is pastelon made with sliced or mashed plantains?

Both approaches exist regionally. This Dominican version uses mashed ripe plantains for soft layers that enclose the beef filling.

Can I assemble it ahead?

Yes. Assemble and refrigerate for a day, then bake from cold with extra time for the center to heat. Cover loosely if the cheese browns before the filling is hot.

How do I store and reheat Pastelon de Platano Maduro (Plantain Beef Casserole)?

Refrigerate covered for 3 days. Reheat portions covered at 350°F (175°C) until hot in the center, then uncover to soften and brown the cheese. Freeze individual squares for up to 2 months.

How long does Pastelon de Platano Maduro (Plantain Beef Casserole) take?

About 1 hr 20 min in total: 30 min prep and 50 min cooking.

What do I need to make Pastelon de Platano Maduro (Plantain Beef Casserole)?

The key ingredients are plantains, ground beef, onion, bell pepper, garlic and tomato paste, plus pantry basics.

Any tips for Pastelon de Platano Maduro (Plantain Beef Casserole)?

If the plantain mash is too firm to spread, press it between two pieces of parchment into a square, then peel it onto the filling.

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