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Main dishes

Ground Beef & Plantain Lasagna

photo by:kraft
If you've never tried piñon, a lasagna-like casserole made with ground beef, bacon and skillet-browned plantains, you're in for a treat!
time
prep:
30 min
total:
1 hr 15 min
servings
total:
16 servings

What You Need

6
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1
 onion, chopped
1
lb.  lean ground beef
1
 red pepper, chopped
1
can  (15 oz.) tomato sauce
1/2
lb.  fresh green beans, trimmed, chopped
2
 hard-cooked eggs, chopped
1/3
cup  alcaparrado condiment
6
 prunes, chopped
2
Tbsp.  raisins
6
large  plantains, each cut lengthwise into 4 slices
1/2
cup  KRAFT Zesty Italian Dressing
6
 eggs
1-1/2
cups  milk

Make It

HEAT oven to 350°F.

COOK and stir bacon and onions in medium saucepan on medium-high heat until bacon is crisp. Add ground beef and peppers; cook and stir until ground beef is evenly browned. Stir in next 6 ingredients; cover. Cook on low heat 15 min., stirring occasionally.

COOK plantains in dressing in skillet on medium-high heat until each slice is evenly browned on both sides, turning once. Arrange 1/3 of the plantains on bottom of 13x9-inch pan sprayed with cooking spray; cover with half the meat mixture. Repeat layers; cover with remaining plantains. Whisk eggs and milk until blended; pour over ingredients in pan.

BAKE 45 min. or until center is set.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Food Facts
Alcaparrado is available in jars in most Latino grocery stores. If you can't find it, you can easily make your own. Just combine 1 tsp. drained capers with 6 sliced large pitted green olives. Keep refrigerated until ready to serve.
Food Facts
Ripe plantains can be kept in the refrigerator for several days. The peels will turn brown but the flesh will remain unchanged.
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