Pastelon - Puerto Rican Plantain Lasagna

Heat 1/3 cup of the oil in a large skillet. Cook plantains in batches, adding oil as needed, until golden brown. (Only about 1 plantain will fit in the pan at a time.) Drain on a paper towel and set aside. Wipe skillet clean with a paper towel.

In same large skillet, cook the ground beef over medium heat until no longer pink and begins to brown. Season with the oregano, cumin, salt and pepper to taste. Remove any excess fat.

Add 1 tablespoon oil to another large skillet or saucepan. Add the sofrito, tomato paste, seasoning packet, and olives. Cook and stir 1 to 2 minutes or blended and heated through. Add ground beef mixture and cook until thoroughly heated. Taste for seasoning and make any adjustments.

Heat oven to 350°F. Grease a 13x9-inch glass baking dish or casserole with butter.

In medium bowl, beat the eggs with salt and pepper. Pour half of the egg mixture into the baking dish. Place half of the fried ripe plantains on top of the egg mixture.

Spread half of the beef mixture in an even layer of the beef over the plantains. Top with shredded cheese. Evenly spread remaining ground beef mixture over cheese. Place remaining fried ripe plantains over ground beef. Pour remaining egg mixture over the top.

Bake 25 minutes or until heated through and cheese is melted. Remove from the oven and let stand for 15 minutes before cutting.