- Grass-Fed Ground Beef - 1 Lb
- Extra Lean Ground Turkey - 1 Lb
- Red Bell Peppers - 2 Whole, Diced
- Yellow Onion - 1 Large, Diced
- Baby Bella Mushrooms - 1 Cup, Diced
- Slightly Ripe Yellow Plantain - 6 Large, Sliced on the Diagonal
- Bay Leaves - 2 Whole
- Fire Roasted Tomatoes with Green Chiles - 2 14-Ounce Cans
- Tomato Sauce - 1 14-Ounce Can
- Raisins - 4 Tbsp
- Green Olives - 4 Tbsp, Chopped (About 12 Olives)
- Sea Salt - 1 Tsp
- Black Pepper - 1 Tsp
- Sazon Culantro Y Achiote - 4 Packets (Goya Orange Sazon Box)
- Large Eggs - 6
- Coconut Oil - 2-4 Tbsp, For Frying
- Water - 2 Tbsp
- Preheat the oven to 350°F (175°C). Grease the inside of an 13”x9” baking dish with coconut oil and set aside.
- Combine the ground turkey and ground beef together in a bowl.
- Heat a large skillet over medium-high heat. Brown the meat completely. Lower the heat and to the same skillet, add the red pepper, and onion. Cook for 4–5 minutes until the veggies are softened. Add the sazon, salt, and pepper, stir, and cook an additional 1-2 minutes.
- Add the tomatoes, tomato sauce, raisins, and olives. Stir to combine, add the bay leaves, cover and simmer for 15 more minutes. While this is cooking, start the plantains. (Remove the bay leaves before assembling the pie.)
- Peel your plantains and slice them into ⅓" diagonal pieces. To peel the plantains, cut off both ends and slice through the skin lengthwise, then peel off in sections. If any skin remains, trim it off with a knife.
- In another skillet over medium heat, add a couple tablespoons of coconut oil and begin to brown the plantains in a single layer, about 1-2 minutes per side. Do this in batches until all the slices have been fried. You must pay attention because they will easily burn and quickly. Place the fried plantains on a plate with paper towels to drain. Sprinkle each layer with a little salt as they come out of the fryer.
- In a small bowl, whisk the eggs and water.
- It’s time to assemble the pie! In the bottom of the dish, spread half the meat mixture. Pour ⅓ of the beaten egg on top. Place plantains in a single layer on top of the egg. Repeat the layers one more time and top with the remaining ⅓ of the beaten egg. The layers will go: Meat – egg – plantain – meat – egg – plantain – egg.
- Place the pan on a cookie sheet in the over to prevent any overflow from scorching your oven as the pan will be quite full.
- Bake for about 45 minutes or until the eggs are set. Let sit for 10 minutes before you slice into the pie.
My home is made up of my 4 year old son, my husband, and me. We are a family on a mission towards health with some mountain still to climb. As we figure out what’s working for us I want to share it with you! We are currently trying the Paleo lifestyle and are loving it. It allows us to eat more freely with less tracking. Some great sites I’ve found to help those starting a Paleo lifestyle are NomNomPaleo.Com and PaleoLeap.Com to give you some pointers.
It’s not easy coming up with something that everyone will love and that will help us continue a downtrend of our waistlines but this Paleo Pastelon did the trick! The flavor is deep, rich, and satisfying for both savory and sweet lovers (those raisins add a baked in sweet goodness that is irresistable).
This took some time in the kitchen but it was soooo worth it!! I kept reminding myself when i was running to and fro, frying plantains and stirring that it was gonna be super yummy. I would definitely do this one on a lazy Sunday when you have a little time to focus. All the work paid off in the end when my little guy took his first bite and exclaimed, “Mommy you are the best cook ever! This is the best “wecipe” you’ve ever made!”
Hubby was quite pleased as well as this reminded him of something his family would make (he’s Puerto Rican and loves everything with Sazon). Also, this reminded him of Picadillo (Slow Cooked Ground Beef with Green Olives) which is one of his favorite things ever.
Remember, when you place this in the oven definitely put a cookie sheet underneath just in case of overflow. The pan is quite full after the layering.
So without further ado here’s the recipe for Paleo Pastelon the best “wecipe” ever!