Pastelón de Plátano Maduro is made with layers of mashed sweet ripe plantains with a filling of savory picadillo. A Latin dish with ground meat, tomatoes, and spices make this dish a delicious and easy dinner.
This sweet plantains casserole was the first dish I ever learn to make. I was eight years old.
When I was a little girl, I was obsessed with sweet plantains or maduros as many like to call it (Maduro is the Spanish word for ripe).
My favorite meal to eat was fried sweet plantains with scrambles eggs. My mom could have made it for me three times a day, everyday and I would eat with the same pleasure as if it was my first time having it.
It would make sense that the first thing I ever cooked involved sweet plantains, right? I didn’t make it with picadillo then. Instead, I shredded cooked ham and added it to the middle layer.
The sweet and savory combination in this pastelón de plátano maduro is absolutely delicious, and the gooey cheese is just the final touch that makes this easy meal absolutely perfect.
If you love this dish, be sure to check out these other easy plantain recipes.
Ingredients
- Sweet, Ripe Plantains
- Butter
- Canola Oil
- Red Onion
- Green Bell Pepper
- Garlic
- Oregano
- Salt and Pepper
- Ground Beef
- Tomato Sauce
- Stuffed Olives
- Mozzarella and Cheddar Cheese
How to make pastelón de plátano maduro
- Preheat oven to 350 degrees.
- In a medium pot, boil the plantains with 1 teaspoon of salt, until tender. Remove plantains from the pot and using a potato masher, mash the sweet plantains until they are made pure. Add the butter and combine well. Set aside.
- Season the meat with the onion, pepper, garlic, oregano, salt and pepper.
- In a medium pan, heat the oil over medium-hot heat. Add the meat and let cook until brown. Add the tomato sauce, olives and water. Let simmer until all the liquid had evaporated.
- Lightly butter a 7×11 inch baking pan or 4 mini casserole dishes like the ones pictured. Add a layer of mashed plantains to the bottom of the pan. Then, add a second layer with all the picadillo, cooked ground beef. Sprinkle half of the mozzarella and mild cheddar cheese. Spread another layer of plantains and top with the rest of the cheese.
- Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
- Serve warm.
Frequently Asked Questions
Picadillo is a Latin dish made of ground beef, tomatoes and spices, such as cumin, adobo and oregano. It is great with everything! You can have it with rice and beans, use it to stuffed empanadas and add as a layer on different casserole dishes like this sweet plantains casserole or this Pastelón de Papas.
This pastelón de plátano maduro will keep well in the fridge for up to 3 days. Let it cool completely before covering. You can reheat it in the oven the next day for a quick and tasty meal.
This casserole can easily be enjoyed by itself, it’s so hearty and filling, but it’s great served alongside a fresh salad or some steamed greens for a well balanced meal.
Recipe Notes and Tips
- Pastelón de plátano maduro can be made ahead and placed in the fridge after been assembled. When ready to eat, simply place in the oven covered for 30 minutes and then uncovered for an additional 15 minutes.
- I love the ground beef filling, but you can easily swap it for ground turkey or lamb, or even plant based ‘meat’ crumbles for a vegetarian dish.
Sweet plantains are really one of my favorite food ingredients. I don’t think I could ever pick just one dish with sweet plantains. I love anything and everything made with this delicious food, and this pastelón de plátano maduro is one of my favorites!
How about you? Have you had sweet plantains? What is your favorite dish made with maduros?
More Plantain Recipes
- Stuffed Plantain Cups (Tostones Rellenos)
- Tostones (Fried Plantains)
- Fried Sweet Plantain Slices (Plátanos Maduros Fritos)
Sweet Plantains and Picadillo Casserole (Pastelón de Plátano Maduro)
Author:Ingredients
- 6 sweet, ripe plantains
- 1 tablespoon butter
- 2 tablespoons canola oil
- 1/4 cup red onion , chopped
- 1/4 cup green bell pepper , chopped
- 1 clove garlic , minced
- 1 teaspoon dried oregano
- 2 teaspoons salt , divided
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 1/2 cup tomato sauce
- 1 tablespoon roasted pepper stuffed olives
- 1 cup water
- ½ cup mozzarella cheese , shredded
- 1 cup mild cheddar cheese , shredded
Instructions
- Preheat oven to 350 degrees.
- In a medium pot, boil the plantains with 1 teaspoon of salt, until tender. Remove plantains from the pot and using a potato masher, mash the sweet plantains until they are made pure. Add the butter and combine well. Set aside.
- Season the meat with the onion, pepper, garlic, oregano, salt and pepper.
- In a medium pan, heat the oil over medium-hot heat. Add the meat and let cook until brown. Add the tomato sauce, olives and water. Let simmer until all the liquid had evaporated.
To Assemble - Lightly butter a 7×11 inch baking pan or 4 mini casserole dishes like the ones pictured. Add a layer of mashed plantains to the bottom of the pan. Then, add a second layer with all the picadillo, cooked ground beef. Sprinkle half of the mozzarella and mild cheddar cheese. Spread another layer of plantains and top with the rest of the cheese.
- Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
- Serve warm.
Notes
- This casserole can be made ahead and placed in the fridge after been assembled. When ready to eat, simply place in the oven covered for 30 minutes and then uncovered for an additional 15 minutes.
- I love the ground beef filling, but you can easily swap it for ground turkey or lamb, or even plant based ‘meat’ crumbles for a vegetarian dish.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Steve says
Can you use your beef picadillo recipe with the Sazon and Adobo seasoning as the filling?
Vanessa says
Yes! You most definitely can. 😊 It’s delicious.
Samantha says
Do you boil the plaintains in the skins or do you peel them first ?
Vanessa says
Hi Samantha! I like to peel the plantains first as I do not like the starchy flavor they get when you boil them with the peel. But you can peel them after boiling if you prefer.
Sharon says
How much olives and which or both (green/black)?
Vanessa says
Hello Sharon! The recipe calls for 1 tablespoon roasted pepper stuffed olives. I use green olives. Thank you for reading. 🙂
Ruth says
This is my favorite dish and now i want to make it thanks to you! it looks soo delicious!
thanks for sharing!
Vanessa says
Hi Ruth! It is my favorite too. Go in and make it. It makes for a great Tuesday dinner. ?