Try this delicious pastelon recipe, a Puerto Rican lasagna-like dish made with plantains and ground beef that your family is sure to love!

Similar to lasagna in construction, this Puerto Rican casserole is made with layers of sweet plantain, meat sauce, and shredded cheese.

Pastelon de Platano Maduro is my all time favorite meal. It's easy to put together and a great alternative for feedings large crowds (my kids). Growing up I don't remember my mother making Pastelon as much but once I grew older and began embracing my Dominican roots I discovered a dish that has now become a staple dish in my home. Pastelon is made differently throughout Caribbean countries. In the Dominican Republic, the recipe calls for mashed ripen plantains whereas in Puerto Rico the…

Pastelon is sliced plantains (noodles), ground beef filling seasoned with spanish flavors, and melty gooey mozzarella cheese.

Pastelón, a Puerto Rican casserole made with plantains, can almost be thought of as a spin on Italian lasagna. There are endless variations on this Puerto Rican staple.

Pastelón is like a Puerto Rican lasagna. It layers up crispy fried sweet plantains with melty mozzarella cheese, picadillo, a mix of ground beef and much more.

Puerto Rican Pastelon is layers of meat sauce, cheese, and sweet plantains for a lasagna that's not lasagna! This dish is a Puerto Rican classic that's super easy to make and feeds a crowd. Serve this for the holidays for a sweet, salty, flavorful dish. It’s cheesy, rich, comforting, and makes the best leftovers. Click through for all the details!

Healthier Pastelón is still as tasty as the original. This Puerto Rican plantain

With its layers of fried sweet plantains cushioning briny, sofrito-laced ground beef, this Puerto Rican casserole is the epitome of comfort food. This plush, meaty Puerto Rican casserole is a savory-sweet mash-up of two island staples—plátanos maduros fritos (fried ripe plantains) and the briny, sofrito-laced filling called picadillo. For appropriately sweet, velvety-soft plantains, it was critical to start with fruit that had ripened sufficiently. To ensure evenly thick planks for frying…

A traditional Puerto Rican meat turnover, similar to an empanada but it's not an empanada. It's a pastelillo.