Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.
If you cannot find the tropical herb called recao (also known as culantro), you can use cilantro instead.
You can also use a 9x9-inch baking pan.
Sofrito can be found in jars, as well as in the refrigerator or freezer section of your grocery store.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 463 calories;15.2 g fat;
70.2 g carbohydrates;
18.3 g protein;
149 mg cholesterol;
678 mg sodium.