GROUND BEEF & PLANTAIN LASAGNA
If you've never tried piñon, a lasagna-like casserole made with ground beef, bacon and skillet-browned plantains, you're in for a treat!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cook and stir bacon and onions in medium saucepan on medium-high heat until bacon is crisp. Add ground beef and peppers; cook and stir until ground beef is evenly browned. Stir in next 6 ingredients; cover. Cook on low heat 15 min., stirring occasionally.
- Cook plantains in dressing in skillet on medium-high heat until each slice is evenly browned on both sides, turning once. Arrange 1/3 of the plantains on bottom of 13x9-inch pan sprayed with cooking spray; cover with half the meat mixture. Repeat layers; cover with remaining plantains. Whisk eggs and milk until blended; pour over ingredients in pan.
- Bake 45 min. or until center is set.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
EGGPLANT AND GROUND BEEF LASAGNA
I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.
Provided by Bethany T.
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease the bottom and sides of 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
- Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
- Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
- Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
- Layer noodles on top of sauce.
- Spread a thin layer of sauce on top of noodles.
- Place a layer of eggplant slices on top of noodle and sauce layer.
- Sprinkle about one-fourth of the cheese on top of eggplant slices.
- Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
- Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.
Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g
PASTELóN
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."
Provided by Daniela Galarza
Categories dinner, casseroles, meat, vegetables, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
- In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
- Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
- Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
- Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
- Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
- Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
- Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
More about "ground beef plantain lasagna recipes"
PASTELóN - DOMINICAN SWEET PLANTAIN LASAGNA - BELQUI'S …
From belquistwist.com
4.4/5 (5)Category Dinner, Main Course
- As its almost all the way browned, add the lime juice, soy sauce, garlic, adobo, oregano and salad olives. Stir well.
- Add tomato sauce and cilantro, stir well and allow for liquid to evaporate. You'll see more oil than water in the skillet at that point.
PLANTAIN LASAGNA - PASTELON | PRECIOUS CORE
From preciouscore.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 628 per serving
- Place oil in a large frying pan up to 1 inch and heat up for about 6 minutes. Place the plantain slices flat into the oil and fry on each side for about 2-3 minutes. Note: I fried my plantains in 4 batches.
- In another pan, place 1 teaspoon of oil and heat up. Add the onion and garlic and saute until fragrant. Add the ground beef and cook while breaking up with a wooden spoon. Once the beef is all broken up, and brown, add the tomatoes, salt, bouillon powder (or stock cubes) and white pepper. Cook until the tomato slightly wilts - about 5 minutes. Add the green onions and chopped bell pepper and mix. Turn off the heat.
- Rub some oil all over an 8 by 11 baking pan. Cover the bottom of the pan with half of the plantains making sure to cover the entire bottom of the pan. Cover the plantains with half of the meat sauce making sure to spread the meat sauce evenly and press down. Then cover the meat sauce with half of the cheese. Press the cheese down well. Repeat the process - plantains, meat then cheese.
PASTELON RECIPE (PUERTO RICAN PLANTAIN LASAGNA)
From modernmami.com
PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA") - MEXICAN …
From mexicanappetizersandmore.com
10 BEST PLANTAINS AND GROUND BEEF RECIPES | YUMMLY
From yummly.com
PLANTAIN LASAGNA: A SWEET AND SAVORY TWIST - NASHI FOOD!
From nashifood.com
PLANTAIN LASAGNA (PASTELóN)(DAIRY FREE) - THAT GIRL …
From thatgirlcookshealthy.com
SWEET PLANTAIN LASAGNA (PUERTO RICAN LASAGNA) - DELICIOUS …
PASTELóN - PUERTO RICAN SWEET PLANTAIN LASAGNA - NATA KNOWS …
From nataknowsbest.com
PASTELON (PUERTO RICAN SWEET PLANTAIN LASAGNA) - THE NOSHERY
From thenoshery.com
PASTELóN (BAKED PLANTAIN LASAGNA) | SALIMA'S KITCHEN
From salimaskitchen.com
PASTELóN (SWEET PLANTAIN LASAGNA) - DELISH D'LITES
From delishdlites.com
PASTELóN DE PLáTANO MADURO - RIPE PLANTAIN CASSEROLE | 196 FLAVORS
From 196flavors.com
CLASSIC LASAGNA RECIPE WITH GROUND BEEF - WONDERMOM WANNABE
From wondermomwannabe.com
CHEESY CARIBBEAN PLANTAIN LASAGNA - TASTEEFUL RECIPES
From tasteefulrecipes.com
PASTELON (PLANTAIN LASAGNA) RECIPE | SARGENTO
From sargento.com
RECIPE FOR PLANTAIN LASAGNA WITH GROUND BEEF - LET'S …
From letsenjoyhome.com
PASTELóN OR RIPE PLANTAIN AND BEEF CASSEROLE - MY COLOMBIAN …
From mycolombianrecipes.com
HERE ARE ALL THE IDEAS YOU NEED TO TURN GROUND BEEF INTO …
From news.yahoo.com
10 BEST PLANTAINS AND GROUND BEEF RECIPES | YUMMLY
From yummly.com
EASY GROUND BEEF RECIPES TO MAKE FOR DINNER TONIGHT - REAL SIMPLE
From realsimple.com
PUERTO RICAN PLANTAIN LASAGNA PASTELON RECIPE | RECIPES.NET
From recipes.net
PASTELóN AINT YO MAMA'S LASAGNA! FLAVORFUL RECIPE BY THE SOUL …
From thesoulfoodpot.com
COMFORT SOUL FOOD RECIPES FROM AROUND THE WORLD - IMMACULATE …
From africanbites.com
You'll also love