Pastelón de plátanos amarillos-Ripe Plantains Casserole
Serve: 6 people

Before starting to cook: Butter up a baking 1-inch tall baking pan. Heat up the oven to 350 °F.

6 very ripe plantains
1 cup grated cheddar cheese
1/2 cup of butter
1/4 lb. of ground beef
2 tablespoons of oil
2 leaves of basil chopped finely
1 tablespoon of tomato paste
1/4 cup of raisins
1 teaspoon of salt
1 small red onion
1 green pepper
Black ground pepper.

In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve. Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth. Put a third of the plantains mixture in the baking pan, smother it. Cover it with 1/3 of the cheese and add half of the meat. Add another coat of plantains mixture, add another third of the cheese and the remaining meat. Cover it with the remaining plantain mixture, cover with cheese. Put in he oven until the top is golden brown. Serve with a few slices of avocados.