Beef Mofongo

• 1 hr 15 min
• 4 SERVINGS
• 620 Cal
• 39 g Protein

Ingredients:

• 1 pound Ground Beef
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1/4 cup packed fresh cilantro leaves
• 6 cloves garlic, divided
• 1 can (15 ounces) black beans, rinsed, drained
• 1 can (14-1/2 ounces) fire-roasted tomatoes, undrained
• 1/2 cup sliced green olives with pimentos
• 1 teaspoon coriander and annatto seasoning mix
• 4 unripe plantains, peeled, cut into 1-inch chunks
• 2 teaspoons salt
• 1/2 cup canned French fried onions (optional)

• Lime wedges, chopped cilantro and additional French fried onions (optional)

Cooking:

1. Combine onion, pepper, cilantro and 2 garlic cloves 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. Pour off drippings, as necessary. Stir in beans, tomatoes, olives and seasoning mix; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Cook's Tip:
One teaspoon ground cumin and 1/2 teaspoon seasoned salt may be substituted for seasoning mix.


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.
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.
Cook's Tip: Four cups hot, cooked mashed Yukon gold potatoes may be substituted for plantains.
4. Divide plantain mixture evenly onto four plates; top evenly with beef mixture. Garnish with Toppings, if desired.