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Pastelon (Puerto Rican Layered Casserole)

Rated as 5 out of 5 Stars

"This typical Puerto Rican dish is made up of an interesting mix of ingredients but somehow they all work together. There is a little bit of salty, sweet, and savory all in one bite."
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1 h 21 m servings 463
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  4. 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.
  5. Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
  6. 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.
  7. Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.


  • Cook's Note:
  • 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.
  • Editor's Note:
  • 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.

Nutrition Facts

Per Serving: 463 calories; 15.2 70.2 18.3 149 678 Full nutrition

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Read all reviews 3
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First time making Pastelon, it turned out great. Thanks for the easy to follow recipe!

It was well received by all who tried it - Puerto Rican or otherwise. I will definitely make it again.

I made this without string beans for my Puerto Rican boyfriend. I ended up with 3 layers instead of two, and used 4 large sweet plantains. It came out really well, the only suggestion I have is ...