Ingredients for - Pastelon (Puerto Rican Layered Casserole)

1. Lean ground beef 1 pound
2. Tomato sauce 1 cup
3. Sofrito ⅓ cup
4. Green olives, finely chopped 8
5. Crushed garlic 1 teaspoon
6. Salt, divided 1 teaspoon
7. Recao ¼ cup
8. Dried oregano ¼ teaspoon
9. Cooking spray ¼ teaspoon
10. Vegetable oil ¾ cup
11. Ripe plantains - peeled, halved, and each half cut lengthwise into 4 slices 6 large
12. Large eggs 5
13. Frozen French cut green beans, thawed and drained 1 (9 ounce) package
14. Shredded mozzarella cheese 1 cup

How to cook deliciously - Pastelon (Puerto Rican Layered Casserole)

1 . Stage

Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.

2 . Stage

Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.

4 . Stage

Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.

5 . Stage

Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.

6 . Stage

Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.

7 . Stage

Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.