Skip to content past banner and navigation links

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


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.


  • 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.