Puerto Rican Beef &  Plantians (Beef Mofongo) --
  • Total Recipe Time: 1 to 1-1/4 hours
  • Makes 4 servings


  1. 1 pound Ground Beef
  2. 1 small yellow onion, chopped
  3. 1 small green bell pepper, chopped
  4. 1/4 cup packed fresh cilantro leaves
  5. 6 cloves garlic, divided
  6. 1 teaspoon coriander and annatto seasoning mix
  7. 1 can (15-1/2 to 16 ounces ) black beans, rinsed, drained
  8. 1 can (14-1/2 ounces) fire-roasted tomatoes, undrained
  9. 1/2 cup sliced green olives with pimentos
  10. 4 unripe plantains, peeled, cut into 1-inch chunks
  11. 2 teaspoons salt
  12. 1/2 cup canned French fried onions (optional)
Toppings (optional):
  1. Lime wedges, chopped cilantro and additional French fried onions


  1. Combine onion, pepper, 2 garlic cloves and cilantro in food processor container. Cover; process until finely chopped.
  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and vegetable mixture; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Stir in black beans, tomatoes, olives and seasoning mix; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  3. Meanwhile, place plantains, remaining 4 cloves garlic and salt in large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until plantains are very tender. Remove from heat; drain, reserving cooking liquid. Mash plantains and garlic, adding cooking liquid as needed to create a soft, chunky texture. Just before serving, stir in French fried onions, if desired.
  4. Divide plantain mixture evenly onto four plates; top evenly with beef mixture. Garnish with Toppings, if desired.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  • Four cups hot, cooked mashed Yukon gold potatoes may be substituted for plantains.
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