Pastelón de Plátano Maduro

Easy recipe layered pastelón (tastes like relleno de plátano maduro or piononos) but fast and easy to prepare. The plantains are already cooked, all you have to do is mash the amarillos down a bit - layer on a pie plate with Puerto Rican picadillo.

1 box (1lb. Goya ripe sliced plantains)
1 lb. lean ground beef
¼ cup ready made Sofrito
2 tbsp's. vegetable oil
¼ cup chopped onions
¼ cup chopped green peppers, or bell pepper
¼ cup chopped red or yellow pepper
¼ cup chopped tomato
½ can tomato sauce
1 tbsp's. sliced olives and pimentos
1 tsp. capers
1 tsp. salt
1 tsp. black pepper
1½ cups shredded cheese (optional)
1 egg, slightly beaten with 1 tbsp. water

In a skillet heat up the oil, add the sofrito, peppers, onion, and tomato, and cook for about 2 minutes or so. Add the meat and cook until done, breaking down the meat as you go. Add tomato sauce, olives with pimentos and the capers, salt and black pepper. Stir and set aside.

Heat up the plantains in the microwave until hot. Then mash them down slightly using a fork. Pray the bottom and sides of a 9-inch pie plate with oil and layer with slices of plantain (these come already cooked) - about half the box. Layer half the meat over that, sprinkle with a it of cheese, then more plantains and then the rest of the meat. Sprinkle cheese over the last layer. Pour the egg as evenly as you can over the cheese.

Cook at 400 degrees for about 20 minutes until egg is cooked and cheese is melted. Serve warm.
This is a delicious side dish with rice or a great lunch with a salad. It is also a great 'cover dish' recipe.