Puerto Rican Yellow Plantain and Meat Casserole

• 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
  

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.