Layers of golden sweet plantains, savory sofrito-seasoned beef, green olives, and melted cheese come together in this comforting Puerto Rican casserole that's perfect for family gatherings and holiday tables.
Some recipes are delicious because of one special ingredient.
Others are delicious because two completely different flavors decide to become best friends. 😂
Pastelón de Amarillos is the second kind.
Sweet, caramelized ripe plantains are layered with savory Puerto Rican picadillo, sofrito, olives, and melted cheese. Everything bakes together into a casserole that's rich, comforting, and perfect for sharing.
And after making crispy green-plantain tostones earlier this week, we're giving ripe plantains their moment to shine.
Same fruit. Completely different experience.
¡Vamos a cocinar! 🇵🇷💚
Pastelón de Amarillos
Servings: 8
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour 10 minutes
Ingredients
For the Sweet Plantains
5 large, very ripe plantains, yellow with plenty of black spots
3–4 tablespoons neutral oil, plus more if needed for frying
Pinch of salt
For the Picadillo
1½ pounds ground beef, preferably 90% lean
1 tablespoon olive oil
⅓ cup Puerto Rican sofrito
½ medium yellow onion, finely diced
½ red bell pepper, finely diced
3 garlic cloves, minced
½ cup tomato sauce
1 packet sazón con achiote
½ teaspoon dried oregano
⅓ cup sliced pimiento-stuffed green olives
2 tablespoons raisins, optional
Salt and black pepper, to taste
For Assembly
1½ cups shredded mozzarella, Monterey Jack, or a combination
2 large eggs
2 tablespoons milk
Oil for greasing the baking dish
Instructions
1. Prepare the plantains.
Preheat the oven to 375°F (190°C).
Peel the ripe plantains and slice them lengthwise into strips approximately ¼ inch thick.
Heat a little neutral oil in a large skillet over medium heat.
Working in batches, fry the plantain slices for approximately 2–3 minutes per side, until golden and lightly caramelized.
Transfer to a paper-towel-lined plate.
The plantains should be soft and sweet, with beautiful golden edges.
And yes, you're allowed to taste one.
Quality control is an important culinary responsibility. 😂
2. Make the picadillo.
Heat the olive oil in a large skillet over medium heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it into small crumbles, until browned and cooked through.
Drain excess fat if needed.
Add the sofrito, onion, bell pepper, and garlic.
Cook for another 3–4 minutes, until the vegetables soften.
Stir in the tomato sauce, sazón, oregano, olives, and optional raisins.
Simmer for 5–7 minutes, until the flavors come together and the filling is moist but not watery.
Taste before adding additional salt, since sazón and olives may already contribute plenty.
3. Prepare the baking dish.
Lightly grease a 9×13-inch baking dish.
Arrange approximately half the plantain slices across the bottom, overlapping slightly to cover the surface.
4. Build the layers.
Spread the picadillo evenly over the plantains.
Sprinkle with approximately ½ cup of the shredded cheese.
Arrange the remaining plantain slices over the filling.
Top with the remaining cheese.
In a small bowl, whisk the eggs and milk together.
Pour the mixture evenly over the casserole, allowing it to settle between the layers.
This helps the pastelón hold together when sliced.
5. Bake.
Bake uncovered for approximately 20–25 minutes, until the cheese is melted, the top is lightly golden, and the egg mixture has fully set.
If the top browns too quickly, loosely cover with foil.
6. Rest and serve.
Let the pastelón rest for 10–15 minutes before slicing.
This gives the layers time to settle so you can serve beautiful squares instead of a delicious plantain landslide. 😂
Cut into eight portions and serve warm.
¡Buen provecho! 🇵🇷
Green Plantains vs. Ripe Plantains
Earlier this week, we made crispy tostones using firm green plantains.
Today, we're using very ripe plantains for an entirely different result.
As plantains ripen, some of their starch converts into sugar. Their texture softens, and their flavor becomes sweeter.
Green plantains are especially useful for savory preparations such as tostones.
Ripe plantains work beautifully in dishes such as maduros, pastelón, and other sweet-savory preparations.
Both contain carbohydrates.
Neither needs to be labeled good or bad.
They're simply different stages of the same ingredient, each with its own culinary purpose.
Traditional Food Doesn't Need a Makeover 💚
Pastelón contains carbohydrates from plantains and other ingredients. It also provides protein from the beef, along with fats and nutrients from the various ingredients.
And we're not pretending that frying the plantains or adding cheese makes the dish carbohydrate-free.
For someone managing insulin resistance or diabetes, portions and individual blood-glucose responses may matter.
But that doesn't mean a traditional dish must be rebuilt from entirely different ingredients.
Someone might enjoy a serving alongside a green salad.
Someone might choose to bake the plantains instead of frying them.
Someone else might make their family's recipe exactly as they remember it.
Understanding our food should give us more choices, not fewer.
Culture belongs at the table. 🇵🇷💚
Easy Variations
Ground turkey: Substitute it for beef if preferred.
Different cheese: Use your family's favorite melting cheese.
Raisins: Include them if you enjoy the sweet-savory contrast, or leave them out.
Baked plantains: Brush the slices lightly with oil and bake at 400°F for approximately 15–20 minutes, turning halfway, until tender and golden.
Extra vegetables: Add finely diced carrots or additional peppers to the picadillo.
No egg mixture: Some family versions omit it. The casserole will still taste delicious, but the layers may not hold together as neatly.
Make Ahead & Storage
Pastelón is an excellent dish for family gatherings because you can prepare the components ahead.
Cook the plantains and picadillo up to one day in advance and refrigerate separately.
Assemble the casserole before baking, adding the egg mixture just before it goes into the oven.
Store leftovers covered in the refrigerator for approximately 3–4 days.
Reheat individual portions in the microwave or oven until thoroughly hot.
You can also freeze fully cooked portions. Cool them promptly, wrap well, and thaw in the refrigerator before reheating.
Approximate Nutrition
For 1 of 8 portions, approximately:
| Nutrient | Estimated Amount |
|---|---|
| Calories | 480–600 |
| Protein | 24–30g |
| Carbohydrates | 45–60g |
| Fiber | 3–5g |
| Fat | 23–32g |
Values depend on plantain size, oil absorption, beef, cheese, and serving portions.
Nutrition information is an estimate and isn't individualized nutrition advice.
A Celebration of Puerto Rican Food 🇵🇷
For Hispanic Heritage Month, we've celebrated food that carries history, tradition, and family memories.
From pollo guisado and crispy tostones to coconut tembleque and this beautiful pastelón, each dish reminds us that food is more than a collection of nutrients.
It's culture.
It's connection.
It's the recipes we share and the memories we create around them.
And that's something worth preserving.
¡Buen provecho! 🇵🇷💚
Individual nutritional needs and blood-glucose responses vary. Eat Against Resistance provides recipes and general nutrition information and isn't a substitute for individualized medical or professional nutrition advice.
Making insulin resistance easier, one meal at a time. 💚