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Puerto Rican Beef & Plantains (Beef Mofongo)

Often confused with bananas, plantains are a starchy staple of many Latin American dishes. Here they’re mashed and topped with a seasoned beef-and-veggie blend.

  • 1 hr
    15 min
  • 4
    SERVINGS
  • 620
    Cal
  • 39 g
    Protein

Ingredients:

  • 1 pound Ground Beef
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1/4 cup packed fresh cilantro leaves
  • 6 cloves garlic, divided
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 can (14-1/2 ounces) fire-roasted tomatoes, undrained
  • 1/2 cup sliced green olives with pimentos
  • 1 teaspoon coriander and annatto seasoning mix
  • 4 unripe plantains, peeled, cut into 1-inch chunks
  • 2 teaspoons salt
  • 1/2 cup canned French fried onions (optional)
Toppings:
  • Lime wedges, chopped cilantro and additional French fried onions (optional)

Cooking:

  1. Combine onion, pepper, cilantro and 2 garlic cloves in food processor container. Cover; process until finely chopped.

  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and vegetable mixture; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in beans, tomatoes, olives and seasoning mix; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.

    Cook's Tip:
    One teaspoon ground cumin and 1/2 teaspoon seasoned salt may be substituted for seasoning mix.

    Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Meanwhile, place plantains, remaining 4 cloves garlic and salt in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until plantains are very tender. Remove from heat; drain, reserving cooking liquid. Mash plantains and garlic, adding cooking liquid as needed to create a soft, chunky texture. Just before serving, stir in French fried onions, if desired.

    Cook's Tip: Four cups hot, cooked mashed Yukon gold potatoes may be substituted for plantains.

  4. Divide plantain mixture evenly onto four plates; top evenly with beef mixture. Garnish with Toppings, if desired.

619 CALORIES

0 % *

4.3g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

7.1 mg IRON

0 % DV

8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 93% lean ground beef: 619 Calories; 123.3 Calories from fat; 13.7g Total Fat (4.3 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 84 mg Cholesterol; 2318 mg Sodium; 93 g Total Carbohydrate; 16.9 g Dietary Fiber; 31.4 g Total Sugars; 39 g Protein; 0 g Added Sugars; 93.1 mg Calcium; 7.1 mg Iron; 1970 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 8.2 mg NE Niacin; 1.2 mg Vitamin B6; 2.8 mcg Vitamin B12; 448 mg Phosphorus; 8 mg Zinc; 25.9 mcg Selenium; 160.5 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

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