Picadillo and Plantain Casserole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 23
- Cholesterol
- 81
- Sodium
- 614
- Total: 35 min
- Active: 35 min
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.