Go Back

Pastelon (Puerto Rican Plantain Casserole)

Pastelon is a layered casserole that combines crispy-edged fried plantain slices with seasoned ground beef, olives, and tomato sauce, all baked until the edges caramelize. The contrast between the tender plantain layers, the savory meat filling, and those little pops of briny olives makes every bite satisfying.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Caribbean, Puerto Rican
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Plantain Layers
  • 4 large green plantains peeled and sliced lengthwise into 1/4-inch thick slabs
  • Oil for frying vegetable or canola oil (about 2 cups)
  • Salt to taste
For the Beef Filling
  • 1 pound ground beef
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup tomato sauce
  • 1/2 cup pitted green olives roughly chopped
  • 2 tablespoons tomato paste
  • Salt to taste
For Assembly
  • 4 large eggs beaten
  • 1/2 cup whole milk
  • 1/4 teaspoon salt
  • Cooking spray or butter for the baking dish

Equipment

  • Large skillet or frying pan
  • 9x13 inch baking dish
  • Paper towels
  • Knife and cutting board
  • Large spoon or spatula
  • Medium saucepan
  • Oven
  • slotted spoon

Method
 

  1. Peel your green plantains by cutting off the ends and making shallow lengthwise cuts through the skin. Gently pry the peel away, then slice each plantain lengthwise into 1/4-inch thick slabs. Pat the slices dry with paper towels to help them crisp up when frying.
  2. Heat about 2 cups of oil in a large skillet over medium-high heat until it shimmers and a small piece of plantain sizzles immediately when dropped in. Working in batches, carefully lay plantain slices flat in the hot oil, being careful not to overcrowd the pan.
  3. Fry each slice for 2 to 3 minutes per side until golden brown and slightly crispy at the edges. Transfer fried plantains to paper towels to drain, then sprinkle lightly with salt while still warm.
  4. In a medium saucepan over medium-high heat, add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 to 7 minutes. Drain excess fat if needed, leaving just a light coating in the pan to build flavor.
  5. Add the diced onion to the browned beef and cook for 2 to 3 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic.
  6. Sprinkle in the cumin, oregano, and black pepper, stirring constantly for about 30 seconds to toast the spices slightly. Pour in the tomato sauce and tomato paste, then stir until fully combined.
  7. Reduce heat to medium-low and let the mixture simmer for 5 to 7 minutes, allowing the flavors to meld. Stir in the chopped green olives and season with salt to taste.
  8. In a small bowl, whisk together the eggs, milk, and salt until well combined. This mixture acts like a binder and adds richness to each bite.
  9. Preheat your oven to 350 degrees Fahrenheit and lightly coat a 9x13 inch baking dish with cooking spray or butter. Arrange half of the fried plantain slices on the bottom, overlapping them slightly.
  10. Pour half of the egg custard mixture evenly over the plantain layer. Spread the entire beef filling over the custard, then top with the remaining plantain slices.
  11. Pour the remaining egg custard over the top plantain layer, spreading it evenly so every slice gets coated. This top layer will become golden and slightly set during baking.
  12. Bake uncovered for 45 to 50 minutes until the top is golden brown and the edges show a deeper caramel color. A fork inserted in the center should come out clean with no runny custard.
  13. Let it rest for 5 minutes before serving so it sets and is easier to cut.

Notes

Choose firm green plantains, not yellow or spotted ones, for the best texture. Do not skip frying the plantains as baking or boiling them will not give you the essential caramelized, crispy edge. Assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate until ready to bake. The flavors actually improve as they sit. For extra richness, brush the top plantain layer with a little melted butter before baking for a deeper golden color.