10 Plantains , peeled and sliced
1/2 teaspoon Salt
1/2 Cup Milk
1/4 Cup Butter (half a stick)
1 Tablespoon Canola Oil
1 lb Ground Beef
1 Yellow Onion , chopped
1 Green Bell Pepper , chopped
1/2 Cup Tomato Sauce
3 Cloves Garlic , minced
1/2 teaspoon Better Than Bouillon Chicken Base (half a cube)
1/2 lb Cheddar Cheese , grated
to taste Sriracha Sauce ,
to taste Salsa ,
- Place the peeled plantains and salt in a large pot and cover with water. Turn the heat to high and bring to a boil (about 5 minutes).
- Reduce the heat down to medium-low and simmer until the plantains turn to a darker yellow colour (about 5 – 10 minutes).
- Add an additional 1 cup of water, increase the heat to high, and bring to a boil again (about 3 minutes).
- Reduce the heat to medium-low and simmer until the plantains are tender (about 15 – 20 minutes).
- Drain the plantains and return to pot. Mash the plantains, milk, and butter together until smooth.
- Preheat oven to 400 degrees.
- Meanwhile, heat the oil in a large skillet and once the oil is hot enough, add the ground beef, onion, bell pepper, tomato sauce, garlic, and better than bouillon chicken base (about half of a bouillon coup or 1/2 cup chicken broth).
- Cook until the ground beef is browned, stirring occasionally (about 10 minutes). Add water as needed (highly suggested).
- Spray a baking dish with cooking spray and spread half of the plantains to the bottom of the baking dish, add the filling on top of the plantains, followed by the cheese, and top the entire dish with the other half of the plantains.
- Bake in the preheated oven until the plantains are golden and the filling is bubbling (about 10 minutes).
- Serve warm and top with sriracha and salsa (optional).