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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.

Recipe Source: Delicious Heart Healthy Latino Recipes

Prep time	Cook time	Yields	Serving Size
20 minutes	1 hour	12 servings	1 square

Ingredients

For meat filling layer:

1½ lb lean ground beef
2 medium green peppers without seeds, chopped
1 medium yellow onion, chopped
3 bay leaves
¼ C chopped cilantro
1 C low-sodium beef broth
5 ajicitos (tiny sweet peppers)
½ Tbsp annatto paste (achiote)
2 garlic cloves, finely chopped
1 C tomato sauce

For dough:

8 large yellow plantains, ripe and peeled
10 C water
2 Tbsp olive oil

For other layers:

5 egg whites, beaten
1½ C cooked green beans
½ C low-fat shredded mozzarella cheese

calories	401
Total fat	8 g
Saturated fat	3 g
Cholesterol	27 mg
Sodium	194 mg
Total fiber	7 g
Protein	19 g
Carbohydrates	71 g
Potassium	1,315 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

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.

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