Pastelon – Puerto Rican Sweet Plantain Casserole

Pastelon brings bold Caribbean flavor to the table with sweet plantains layered with savory meat and melted cheese. This Puerto Rican classic feels comforting, filling, and perfect for family dinners or special gatherings. The balance of sweet and savory makes every bite memorable and satisfying.

Why You’ll Love This Recipe

• Combines sweet plantains with rich, savory meat
• Delivers classic Puerto Rican comfort food flavor
• Feels hearty, filling, and family-friendly
• Works well for make-ahead meals
• Slices cleanly for easy serving

Ingredients

Plantain Layer

• 4 ripe plantains, peeled and sliced lengthwise
• 3 tablespoons vegetable oil

Meat Filling

• 1 pound ground beef
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 2 tablespoons sofrito
• 1 teaspoon adobo seasoning
• ½ teaspoon ground cumin
• ½ teaspoon black pepper

Additional Layers

• 2 cups shredded mozzarella or mild cheddar cheese
• 2 large eggs, beaten

Step-by-Step Instructions

1. Heat oil in a skillet over medium heat. Fry plantain slices until golden on both sides. Drain on paper towels and set aside.
2. Heat a separate skillet over medium heat. Cook onion and bell pepper until softened. Add garlic and stir briefly.
3. Add ground beef and cook until browned, breaking it apart as it cooks.
4. Stir in tomato sauce, sofrito, adobo, cumin, and black pepper. Simmer for 15 minutes until thick and flavorful.
5. Preheat oven to 375°F and grease a baking dish.
6. Layer half of the fried plantains in the dish. Spread half of the meat mixture on top. Sprinkle with cheese.
7. Repeat layers with remaining plantains, meat, and cheese.
8. Pour beaten eggs evenly over the top.
9. Bake for 35–40 minutes until set and lightly golden. Rest 15 minutes before slicing.

Tips & Variations

• Use ground turkey for a lighter filling
• Add olives or capers for extra Puerto Rican flavor
• Use provolone or Monterey Jack cheese for variation
• Let pastelon rest before slicing for neat layers
• Serve warm for best texture

Storage & Freezer Instructions

• Store leftovers in an airtight container for up to 4 days
• Freeze baked pastelon for up to 2 months
• Thaw overnight in the refrigerator before reheating
• Reheat in the oven at 350°F to keep layers intact

Serving & Pairing Ideas

• Serve with arroz blanco or yellow rice
• Pair with a simple avocado salad
• Add a side of beans for a complete meal
• Enjoy with fresh fruit juice or sparkling water

Frequently Asked Questions

Is Pastelon sweet or savory?

Pastelon balances both flavors. Sweet ripe plantains contrast with the savory, seasoned meat, creating a rich and satisfying dish without tasting sugary.

Can I make Pastelon ahead of time?

You can assemble pastelon up to one day in advance and refrigerate it covered. Baking it later allows the flavors to blend while keeping prep simple.

Do I need to fry the plantains?

Frying gives plantains their classic flavor and texture. Baking works as an option, but frying creates the traditional caramelized taste.

Why do eggs go on top?

Eggs bind the layers together and help the pastelon set as it bakes. This step ensures clean slices and a firm texture.

Ready to Make It?

Pastelon delivers comforting flavor with a unique sweet-and-savory twist. This recipe works for busy weeknights and special family meals alike. Save it now and bring a taste of Puerto Rico to your kitchen.

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