<p>This traditional Puerto Rican dish puts a unique spin on lasagna with the use of sweet and savory plantains as the base instead of pasta. The dish is layered with seasoned ground beef, tomato sauce, sliced olives, and <span>Sargento® Shredded 4 Cheese Mexican Natural Cheese</span>, creating a rich and flavorful casserole that is sure to impress.</p>
- ¼ cup sofrito
- 1 lb ground beef
- 15 oz tomato sauce
- ¼ cup pimento olives, sliced
- 1 tsp adobo seasoning
- 1 tsp sazon seasoning
- ½ tsp salt
- 2 cups canola oil
- 4 plantains, brown
- 2 eggs, beaten
- 2 cups Sargento® Shredded 4 Cheese Mexican Natural Cheese
- Saute the sofrito in a skillet over medium heat until it becomes fragrant. Add the ground beef, tomato sauce, and olives. Cook until the beef has browned, around 10 minutes. Season with adobo, sazon, and salt and mix to incorporate.
- Peel the plantains and slice lengthwise into 3-4 long slices. Fry in hot oil for 4 minutes, or until a deep golden brown color develops. Transfer to a paper towel lined plate to drain.
- Prep a loaf pan with nonstick spray and arrange the plantain strips to create a solid layer at the base. Pour some of the beaten egg over the plantains. Spread some of the ground beef picadillo over the plantains. Sprinkle a generous amount of the cheese over everything. Repeat these steps to create layers of each ingredient until everything is finished. Top with cheese.
- Preheat the oven to 350 degrees and bake for 25-30 minutes, or until the eggs have set and the cheese is melted completely. Cool for at least 15 minutes before slicing and serving.