Pinon (Beef/Plantain Casserole)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.7
- Total Fat: 17.4 g
- Cholesterol: 127.5 mg
- Sodium: 797.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.8 g
- Protein: 16.1 g
View full nutritional breakdown of Pinon (Beef/Plantain Casserole) calories by ingredient
Introduction
This recipe calls for ripe plantains, also referred to as yellow plantains as this is the color they acquire during the ripening process. (Puerto Rican Cuisine in America.) This recipe calls for ripe plantains, also referred to as yellow plantains as this is the color they acquire during the ripening process. (Puerto Rican Cuisine in America.)Number of Servings: 6
Ingredients
-
1 pound lean ground beef
3 tsps. Adobo
3 ripe yellow plantains
2 eggs, lightly beaten
Substitute: 1 pound ground turkey to reduce calories to 220 and fat to 7 g.
Directions
Preheat oven to 350 degrees.
Season beef with Adobo and stir fry until it loses its red color. Set aside.
Peel the plantains and cut at an angle into 1/2 inch slices. In a frying pan, heat vegetable oil and fry plantains over moderate heat until golden. Set plantains on absorbent paper to rid them of excess oil.
Grease a baking dish and arrange half of the plantains on the bottom. Then top with beef. Top with the remaining plantains. Pour beaten eggs over the layers.
You can also add green beans and/or cheddar cheese on top.
Bake for one hour.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELA6306.
Season beef with Adobo and stir fry until it loses its red color. Set aside.
Peel the plantains and cut at an angle into 1/2 inch slices. In a frying pan, heat vegetable oil and fry plantains over moderate heat until golden. Set plantains on absorbent paper to rid them of excess oil.
Grease a baking dish and arrange half of the plantains on the bottom. Then top with beef. Top with the remaining plantains. Pour beaten eggs over the layers.
You can also add green beans and/or cheddar cheese on top.
Bake for one hour.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELA6306.