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Plantain and picadillo casserole in a red bowl.
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4.91 from 11 votes

Sweet Plantains and Picadillo Casserole (Pastelón de Plátano Maduro)

Sweet, mashed ripe plantains layered with savory, seasoned picadillo and melty cheese—an easy, crowd-pleasing Dominican casserole with the perfect sweet-savory bite.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Dominican, Latin
Servings: 6 porciones
Calories: 573kcal
Author: Vanessa

Ingredients

  • 6 ripe plantains maduros
  • 1 tablespoon 14 g unsalted butter
  • 2 tablespoons 30 ml canola oil
  • 1/4 cup 40 g red onion, chopped
  • 1/4 cup 35 g green bell pepper, chopped
  • 1 garlic clove 3 g, minced
  • 1 teaspoon 1 g dried oregano
  • 2 teaspoons 10 g salt, divided
  • 1/2 teaspoon 1 g ground black pepper
  • 1 pound 450 g ground beef
  • 1/2 cup 120 ml tomato sauce
  • 1 tablespoon 15 g roasted pepper–stuffed green olives, chopped
  • 1 cup 240 ml water
  • 1/2 cup 56 g mozzarella cheese, shredded
  • 1 cup 113 g mild cheddar cheese, shredded
  • Butter for greasing the baking dish

Instructions

  • Boil and mash plantains: Preheat oven to 350°F (175°C). Peel plantains and boil in salted water with 1 teaspoon (5 g) salt until very tender, 15–20 minutes. Drain and mash until smooth. Mix in butter; set aside.
  • Make the picadillo: While the plantains cook, season beef with onion, bell pepper, garlic, oregano, remaining 1 teaspoon (5 g) salt, and black pepper. Heat oil over medium-high; brown the beef, breaking it up. Stir in tomato sauce, olives, and water; simmer until most liquid evaporates and the mixture is saucy, 8–10 minutes.
  • Assemble: Grease a 7×11-inch (about 18×28-cm) baking dish. Spread half the plantain mash in the bottom. Add all the beef. Sprinkle half the cheeses. Top with remaining plantain and the rest of the cheeses.
  • Bake: Bake uncovered 15–20 minutes, until melted and bubbling. Rest 10 minutes before slicing. Serve warm.

Notes

  • Assemble ahead and refrigerate; bake covered 30 minutes, then uncover 10–15 minutes.
  • Swap in ground pork, turkey, lamb, or plant-based crumbles using the same seasoning mix.
  • For neater slices, let the pastelón cool slightly before cutting.

Nutrition

Calories: 573kcal | Carbohydrates: 61g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1147mg | Potassium: 1196mg | Fiber: 4g | Sugar: 33g | Vitamin A: 2438IU | Vitamin C: 40mg | Calcium: 258mg | Iron: 3mg