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Puerto Rican Yellow Plantain and Meat Casserole

The natural sweetness of the plantains enhances the flavor of this Puerto Rican dish.

12 Servings
Prep time
20 minutes
Cook time
1 hour
Total time
1 hour, 20 minutes
For meat filling layer:
1 1/2 pounds ground beef (lean)
2 medium bell peppers (green, without seeds, chopped)
1 medium onion (yellow, chopped)
3 bay leaves
1/4 cup cilantro (chopped)
1 cup beef broth (low-sodium)
5 ajicitos (tiny sweet peppers)
1/2 tablespoon annatto paste (achiote)
2 cloves garlic (finely chopped)
1 cup tomato sauce
For dough:
8 large plantains (yellow, ripe and peeled)
10 cups water
2 tablespoons olive oil
For other layers:
5 egg whites (beaten)
1 1/2 cups green beans (cooked)
1/2 cup mozzarella cheese (shredded, low-fat)
  1. Preheat oven to 350°F.
  2. Brown the ground beef in a large pot. Drain the fat and add the remaining filling ingredients. Cook over medium heat for 5 minutes. Set aside.
  3. Boil the peeled plantains in 10 cups of water until soft, then drain. In a large bowl, mash the plantains, then add the olive oil. Mix well, making it into a soft dough.
  4. In a separate bowl, beat the egg whites until they are foamy.
  5. Spread half of the plantain dough in an 11" × 14" baking pan. Add a layer of the meat filling, egg whites, and half of the green beans.
  6. Repeat these layers, and top with a final layer of plantains and egg whites. Sprinkle with the mozzarella cheese.
  7. Bake for 20 minutes. Cut into 12 servings.
Meal Type: Dinner
Food group: Vegetables, Protein
Season: Winter, Fall