Sweet Plantain and Ground Meat Dominican Casserole - Latinos Platos

5-6 very ripe plantains
1 cup grated Mozzarella cheese
2 Tbsp unsalted butter
1 pound 95% lean ground beef
1 Tbsp of olive oil
1 Tbsp tomato paste
2 Tbsp water
1 small red onion, finely chopped
1 green pepper, chopped
2 garlic cloves, minced
Salt and pepper to taste

Preheat oven at 375 F. Season meat with salt and pepper.  In a medium saucepan, heat the olive oil and soften onions until translucent. Add garlic and ground meat, stir until completely brown and evenly cooked.  Add two tablespoons of water and the tomato paste.

Simmer at medium heat. Adjust water and seasonings accordingly, remove from heat and reserve.

Peel the plantains and boil in slightly salted water. When the plantains are tender, drain and mash with a fork.

Add butter and keep mashing until it is very smooth. Slightly grease a baking sheet. Layer half of the plantain mixture, press evenly using a spatula. Cover with about 1/3 of the cheese and the meat. Layer a second layer of cheese. Cover with the remaining plantain mixture. Top with the rest of the cheese. Put in the oven until the top is bubbly and golden brown.