Friday, July 25, 2014

Paleo Beef and Plantain Casserole (Puerto Rican Lasagna)

Friggin make this; you will thank me!  Enough said....

Ingredients Beef Layer:
Ground Beef 3-5 lbs grassfed
Tomato Purée 1 cup
Tomato Paste 2 tablespoons
Onion 1 large diced
Peppers 1/2 cup diced (any color)
Chipotle Peppers 1/2 cup chopped
Green Chili Peppers 1/2 cup chopped
Green Pimento Olives 1/2 cup
Cilantro 1/2 cup fresh chopped
Lime 2 fresh juiced
Garlic Cloves 2 minced
Olive Oil 1 tablespoon 
Paprika 1 tablespoon
Cumin 1/2 teaspoon
Sea Salt/Pepper to taste

Ingredients remaining:
Plaintains 2 cups cooked
Almond Mozzerella 1 cup shredded

Sauté Beef in Olive Oil on medium heat.  Add all remaining ingredients and continue to cook until Peppers are soft.  Set aside to cool.  Layer cooked Plaintains on bottom of greased baking casserole dish no bigger than 13x9.  Press Plaintains down as the bottom base layer (crust).  Spread Beef mixture evenly on top.  Bake at 350 degrees for 30-35 minutes until bubbly.  The last 5 minutes add the Almond Mozzarella until golden brown.  Allow to settle and cool before serving (if you cut it piping hot it will lose shape). 




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