Frozen ripe plantains are a great convenience product. After a few short minutes in the microwave, they are ready to use — either as a topping for this comforting casserole or as a side for a hearty stew or roasted meat.
Level: | Easy |
Total: | 35 min |
Active: | 35 min |
Yield: | 4 servings |
Ingredients
- 1 11-ounce box frozen baked ripe plantains
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 pound ground beef
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1/3 cup tomato paste
- 1/3 cup sliced green olives with pimientos, plus 2 tablespoons brine
- 1/4 cup raisins
- 2 scallions, thinly sliced
Instructions
- Microwave the plantains as the label directs.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, crumbling the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, cinnamon and 1/2 teaspoon salt and stir to coat the beef in the spices. Make a space in the center of the pan and add the tomato paste. Cook, stirring, until the paste is toasted, about 30 seconds, then stir it into the beef. Add 1 1/4 cups water, the olives and brine and the raisins. Bring to a rapid simmer and cook until thickened, 6 to 7 minutes.
- While the picadillo simmers, preheat the broiler. Slice the plantains about 1/2 inch thick on an angle. Once the picadillo has thickened, transfer to an 8-inch square baking dish. Shingle the plantains on top, brush with olive oil and season lightly with salt. Broil until the edges of the plantains are browned and crisp, 2 to 3 minutes. Sprinkle with the scallions.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 490 |
Total Fat | 28 g |
Saturated Fat | 9 g |
Carbohydrates | 40 g |
Dietary Fiber | 4 g |
Sugar | 23 g |
Protein | 23 g |
Cholesterol | 81 mg |
Sodium | 614 mg |
Reviews
Wow! Easy to make and very tasty! Will make again!