Ripe plantains Casserole (Pastelón de Amarillos)
This recipe, like in many others in Dominican cuisine, combine spicy and sweet flavors. For the filling, you may use vegetables, chicken or beef (or just use cheese).

6 very ripe plantains
1 cup grated cheddar cheese
1/4 cup of butter
1 lb. of ground beef
2 tablespoons of oil
1 tablespoon of tomato paste
1 teaspoon of salt
1 small red onion diced into small cubes
1 green pepper
Black ground pepper diced into small cubes

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

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 half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Allow it to cool down to room temperature, remove from the pan. Cover with the rest of the cheese.

Put in the oven until the top is golden brown.

Serve with a few slices of avocados.

Source: Aunt Clara's Dominican Cooking
Servings: 6

NOTE: In Puerto Rico this recipe is known as Piñón. There are many variations & it is truly a great recipe. I personally use the ripest plantains to do it.