Cielito Lindo with Plantains

Ingredients

• 2 lb ground beef
• 1 tsp salt (Part of the seasoning mixture; adjust to taste if necessary.)
• 1 tsp ground black pepper (Part of the seasoning mixture.)
• 1 tsp dried oregano (Part of the seasoning mixture.)
• 1 tsp garlic powder (Part of the seasoning mixture.)
• 1 tbsp taco seasoning
• 1 lb bacon (Reserve the rendered fat for frying the plantains and sautéing the vegetables; cook and crumble some of the bacon for the topping.)
• 2 ripe plantains (Peeled and cut into slices; use ripe but firm plantains.)
• 1 lb shredded mozzarella cheese
• 1 lb shredded cheddar cheese
• red bell pepper (Quantity not specified; use approximately 1/2 pepper, chopped.)
• green bell pepper (Quantity not specified; use approximately 1/2 pepper, chopped.)
• yellow bell pepper (Quantity not specified; use approximately 1/2 pepper, chopped.)
• 1 large onion (Chopped.)
• 2 Barceló tomatoes (Chopped for preparing the pico de gallo.)
• fresh cilantro (Quantity not specified; use approximately 1/4 cup, chopped.)
• 1 cup traditional Prego sauce
• 8 oz cream cheese (Softened for spreading over the baking dish.)

Steps

1. 1

   Preheat the oven to 350 °F (175 °C). Have a large baking dish ready, approximately 23 × 33 cm, and set aside the chopped ingredients and shredded cheeses.

2. 2

   Heat a large skillet over medium heat. Add the bacon and cook until well browned and crispy, turning as needed. Remove the bacon and drain it on paper towels, but keep the rendered fat in the skillet.

3. 3

   Add the ripe plantain slices to the hot bacon fat. Fry them on both sides until golden and tender, approximately 2–3 minutes per side. Remove and drain them; keep the remaining fat in the skillet.

4. 4

   Add the red, green, and yellow bell peppers along with the onion to the skillet. Sauté for 4–6 minutes, until the vegetables are tender and fragrant.

5. 5

   Add the ground beef to the vegetables. Cook, breaking it up with a spoon, until no longer pink and beginning to brown, approximately 8–10 minutes.

6. 6

   Add the salt, pepper, oregano, garlic powder, and taco seasoning. Mix well to distribute the seasonings and cook for 1 more minute, until fragrant.

7. 7

   Add the traditional Prego sauce to the beef. Stir, reduce the heat to medium-low, and cook for 5–8 minutes, until the mixture is very juicy and slightly thickened.

8. 8

   Spread the cream cheese over the entire bottom and sides of the baking dish, forming an even layer. It does not need to be perfectly covered; make sure most of the interior is coated.

9. 9

   Pour all the stewed beef into the prepared baking dish and spread it into an even layer.

10. 10

    Top with the chopped tomatoes and cilantro to form the pico de gallo.

11. 11

    Generously cover the beef and pico de gallo with the shredded mozzarella and cheddar cheeses.

12. 12

    Arrange the fried plantain slices over the cheese, distributing them across the entire surface.

13. 13

    Crumble the browned bacon and sprinkle it over the top to add a crispy topping.

14. 14

    Bake the dish at 350 °F (175 °C) for 15–20 minutes, until the cheeses are completely melted and bubbling and the edges are hot.

15. 15

    Remove from the oven and let rest for 5 minutes to set. Serve hot, making sure each portion includes beef, cheese, plantain, and bacon.

Notes

The original publication does not specify amounts for the bell peppers or cilantro; practical amounts were estimated. The recipe calls for reserving the bacon fat to cook the plantains and vegetables. For a less greasy preparation, some of the fat may be drained before continuing.

Nutrition per serving

• main dish
• Dominican cuisine
• Caribbean
• baked
• for sharing
• gatherings
• ground beef
• cheesy