Pastelón Puertorriqueño (Puerto Rican Yellow Plantain and Meat Casserole)

Photo courtesy of our friends at DominicanCooking.com

Yields 12 servings

Ingredients:

Meat Filling Layer
1½ pounds lean ground beef
2 medium green peppers without seeds, chopped
1 medium yellow onion, chopped
3 bay leaves

Dough:
8 large yellow plantains, ripe and peeled
10 cups water
2 tablespoons olive oil
¼ cup cilantro, chopped
1 cup low-sodium beef broth
5 ajicitos (tiny sweet peppers)
½ tablespoon annatto paste (achiote)
2 garlic cloves, finely chopped
1 cup tomato sauce

Other layers:
5 egg whites, beaten
1½ cups cooked green beans
½ cup low-fat mozzarella, shredded

Preparation:

1. Preheat oven to 350°F.
2. Brown the meat in a large pot. Drain the fat and add the remaining filling ingredients. Cook over medium heat for 5 minutes. Set aside.
3. Boil the peeled plantains in 10 cups of water until soft, then drain. In a large bowl, mash the plantains, then add the olive oil. Mix well, making it into a soft dough. In a separate bowl, beat the egg whites until they are foamy. Spread half of the plantain dough in an 11" x 14" baking pan. Add a layer of the meat filling, egg whites, and half of the green beans.
5. Repeat these layers, and top with a final layer of plantains and egg whites. Sprinkle with mozzarella cheese.
6. Bake for 20 minutes.

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