Beef and Plantain Casserole

Ingredients
1 medium yellow onion, coarsely chopped
1/3 cup stuffed green olives, coarsely chopped
1 tablespoon extra-virgin olive oil
1 cup diced tri-pepper mix (fresh diced green, red, yellow bell peppers)
1 1/4 lb ground meatloaf blend (beef/pork)
1/2 teaspoon Sazón adobo with pepper seasoning
1 (14.5-oz) can stewed tomatoes (undrained)
1 (8-oz) can tomato sauce
1/2 cup grated Parmesan cheese, divided
6 frozen large tostones
1 large egg (or 1/4 cup egg substitute)
2 tablespoons water
Aluminum foil

Prep

• Preheat oven to 375°F. Chop onion and olives.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and peppers; cook 2–3 minutes or until soft. Add meatloaf mix, olives, and Sazón seasoning; cook 4–5 minutes or until no pink remains.
2. Add stewed tomatoes and tomato sauce. Mash tomatoes with spoon to break apart; cook 2–3 minutes or until mixture thickens.
3. Spoon one-half of the meat mixture into 13- x 9-inch baking dish; top with 1/4 cup Parmesan cheese and tostones. Whisk egg and water until blended; pour over tostones.
4. Repeat meat and cheese layers. Cover with foil; bake 30–40 minutes or until hot and bubbly. Let stand 5–6 minutes before serving.

(Recipe courtesy of Publix Aprons Simple Meals)