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.
Combine onion, pepper, 2 garlic cloves and cilantro in food processor container. Cover; process until finely chopped.
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. Stir in black beans, tomatoes, olives and seasoning mix; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
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.
Divide plantain mixture evenly onto four plates; top evenly with beef mixture. Garnish with Toppings, if desired.
Test Kitchen Tips 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.
Four cups hot, cooked mashed Yukon gold potatoes may be substituted for plantains.