Recipe from VELVEETA®

Inspired from a traditional Puerto Rican comforting meat pie, this flavorful dish is filled with layers of melted VELVEETA, flavored meat and fried plantains.


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Servings: 8
Serving size: 1  cup
Prep Time: 20 mins
Total Time: 1 hr 15 mins
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  • 2   tablespoons 
    KRAFT Zesty Italian Dressing
  • 4   
    ripe yellow plantains (1-1/2 lb.), peeled, cut lengthwise into 1/2-inch-thick slices
  • 6   slices 
    OSCAR MAYER Bacon, chopped
  • 1   
    onion, chopped
  • 1   
    green pepper, chopped
  • 1   pound 
    ground beef
  • 1  8  ounce can 
    tomato sauce
  • 2   tablespoons 
    sofrito sauce with tomato
  • 2   teaspoons 
  • 4   
    green olives, sliced
  • 1/2  pound 
    VELVEETA®, cut into 1/2-inch cubes
HEAT oven to 350 degrees F.
HEAT dressing in large skillet on medium heat. Add plantains; cook 3 min. or until golden on both sides, turning after 1-1/2 min. Remove from skillet; set aside.
COOK bacon, onions and peppers in same skillet 8 to 10 min. or just until bacon is crisp and vegetables are crisp-tender, stirring frequently. Add ground beef; cook 5 to 7 min. or until done, stirring frequently. Drain. Add all remaining ingredients except VELVEETA; cook on low heat 5 min. or until mixture is well blended, stirring frequently.
LAYER half each of the plantains, meat filling and VELVEETA in 8-inch square baking dish sprayed with cooking spray. Repeat layers.
BAKE 30 min. or until heated through.
kraft kitchens tips

SIZE-WISE: Enjoy one serving of this hearty entree on a cold winter night.
SUBSTITUTE: Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.
COOKING KNOW-HOW: Rinse whole plantains and peels under warm water to help remove the peels.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 16, chol. (mg) 60, sat. fat (g) 7, carb. (g) 35, fiber (g) 3, sugar (g) 19, pro. (g) 18, vit. A (IU) 1458, vit. C (mg) 15, sodium (mg) 840, calcium (mg) 252, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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