Name: Picadillo and Plantain Casserole
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 11-ounce box frozen baked ripe plantains; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 pound ground beef; 1 small onion, chopped; 3 cloves garlic, chopped; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; Kosher salt; 1/3 cup tomato paste; 1/3 cup sliced green olives with pimientos, plus 2 tablespoons brine; 1/4 cup raisins; 2 scallions, thinly sliced

Directions

Microwave the plantains as the label directs.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, crumbling the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, cinnamon and 1/2 teaspoon salt and stir to coat the beef in the spices. Make a space in the center of the pan and add the tomato paste. Cook, stirring, until the paste is toasted, about 30 seconds, then stir it into the beef. Add 1 1/4 cups water, the olives and brine and the raisins. Bring to a rapid simmer and cook until thickened, 6 to 7 minutes.
While the picadillo simmers, preheat the broiler. Slice the plantains about 1/2 inch thick on an angle. Once the picadillo has thickened, transfer to an 8-inch square baking dish. Shingle the plantains on top, brush with olive oil and season lightly with salt. Broil until the edges of the plantains are browned and crisp, 2 to 3 minutes. Sprinkle with the scallions.

Photograph by Andrew Purcell

Picadillo and Plantain Casserole

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