Plantain Taco Pie
Plantain Taco Pie brings together the bold flavors of taco-seasoned beef, black beans, sweet corn, and melted cheese in a hearty layered bake. Sweet ripe plantains replace tortillas, creating a delicious contrast between savory, smoky filling and naturally sweet plantain layers. The result is a comforting dish that's rich, cheesy, and packed with flavor in every bite.
While the flavors are inspired by classic Mexican-style tacos, the structure of the dish may feel familiar to anyone who has enjoyed Pastelón, the beloved Puerto Rican casserole made with layers of sweet plantains and savory filling. This version takes that same comforting layered approach and pairs it with taco-seasoned beef, creating a fusion dish that combines the best of both worlds.
Plantain Taco Pie is easy to make and incredibly satisfying. The combination of sweet plantains, seasoned beef, creamy melted cheese, hearty beans, and sweet corn creates a balance of flavors and textures that keeps everyone coming back for seconds.
INGREDIENT DETAILS
Chili Powder
Provides the signature taco flavor while adding mild heat and earthy depth to the filling.
Ground Cumin
Adds warm, smoky notes that are essential to authentic taco seasoning.
Smoked Paprika
Contributes a subtle smokiness and rich color that enhances the beef mixture.
Black Pepper
Adds gentle spice and helps balance the sweetness of the plantains.
Garlic Powder
Provides concentrated savory garlic flavor throughout the seasoning blend.
Onion Powder
Adds sweet onion flavor that distributes evenly throughout the beef.
Dried Oregano
Brings an earthy herbal note that complements the Mexican-inspired spices.
Red Pepper Flakes
Adds a touch of heat that can be adjusted according to preference.
Ground Beef
Forms the hearty protein-rich base of the filling and absorbs the taco seasoning beautifully.
Sweet Corn
Adds sweetness, texture, and pops of color throughout the filling.
Black Beans
Provide extra protein, fiber, and heartiness while helping stretch the filling.
Bell Pepper
Adds freshness, sweetness, and texture to balance the rich filling.
Onion
Creates an aromatic foundation and adds natural sweetness as it cooks.
Jalapeño
Provides fresh heat and brightness that complements the taco flavors.
Garlic
Adds depth and savory flavor that enhances every component of the dish.
Olive Oil
Used to sauté the vegetables and help develop flavor in the filling.
Ripe Plantains
Serve as the layers of the pie, providing sweetness, body, and a soft texture once cooked.
Oil for Plantains
Helps the plantains caramelize and develop color while cooking.
Shredded Cheese
Creates creamy, melty layers that bind the pie together and add richness.
INGREDIENT ALTERNATIVES
Chili Powder
- Taco seasoning
- Ancho chili powder
Ground Cumin
- Ground coriander
- Taco seasoning blend
Smoked Paprika
- Regular paprika
- Chipotle powder
Black Pepper
- White pepper
- Cayenne pepper (for extra heat)
Garlic Powder
- Granulated garlic
- Fresh minced garlic
Onion Powder
- Granulated onion
- Finely minced onion
Dried Oregano
- Mexican oregano
- Dried thyme
Red Pepper Flakes
- Cayenne pepper
- Hot sauce
Ground Beef
- Ground turkey
- Ground chicken
Sweet Corn
- Frozen corn
- Mixed vegetables
Black Beans
- Red beans
- Pinto beans
Bell Pepper
- Sweet peppers
- Cubanelle peppers
Onion
- Red onion
- Shallots
Jalapeño
- Scotch bonnet (use sparingly)
- Pimento peppers
Garlic
- Garlic paste
- Roasted garlic
Olive Oil
- Vegetable oil
- Avocado oil
Ripe Plantains
- No recommended substitute for this recipe
Oil for Plantains
- Cooking spray
- Vegetable oil
Shredded Cheese
- Cheddar cheese
- Mozzarella cheese
- Monterey Jack cheese
- Dairy-free cheese alternative
If you enjoyed this recipe you may also enjoy my recipe for PLANTAIN TUNA PIE
This hearty Plantain Taco Pie combines the bold flavors of taco-seasoned beef with sweet baked plantains and plenty of melted cheese. It's a crowd-pleasing family dinner that delivers the perfect balance of savory, sweet, cheesy, and spicy in every bite.
- 2 ½ - tsp chili powder
- 3 - tsp ground cumin
- 3 - tsp smoked paprika
- 1 ½ - tsp black pepper
- 1 - tbsp garlic powder
- 1 - tbsp onion powder
- 1 ½ - tsp dried oregano
- - ½ tsp red pepper flakes
- 1 - lb ground beef
- - ½ cup sweet corn
- - ½ cup black beans, drained and rinsed
- - ½ medium bell pepper, diced
- 1 - large onion, diced
- - ½ medium jalapeño, diced
- 3 –4 - cloves garlic, crushed and minced
- 2 - tbsp olive oil
- - Salt, to taste
- 6 –7 - medium ripe plantains
- - Oil for spraying or brushing
- 6 - cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 In a small bowl, combine the chili powder, cumin, smoked paprika, black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Mix well and set aside.
- 2
Preheat your oven to 350°F (175°C). Prepare the plantains by trimming the ends and removing the peels. Slice a thin strip from both sides of each plantain and reserve these pieces to fill any gaps when assembling the pie. Cut the remaining plantains lengthwise into approximately ¼-inch thick slices.- 3
Arrange the plantain slices on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake for 10–12 minutes, flipping halfway through, until slightly softened. Alternatively, air fry for 6–8 minutes or shallow fry for 2–3 minutes per side until lightly golden. Set aside once cooked.- 4
Heat the olive oil in a medium-large skillet over medium heat. Add the onions, bell pepper, garlic, and jalapeño and sauté until fragrant and the onions begin to turn translucent. Add the ground beef and taco seasoning mixture. Stir well and cook for 6–8 minutes, breaking up the meat as it browns.- 5
Once the beef is fully cooked, stir in the corn and black beans. Season with salt to taste and cook for an additional 2–4 minutes until everything is heated through and well combined. Remove from the heat and allow the filling to cool slightly.
NOTE - Set aside 2-3 tbsp of the filling to top your pie.
- 6
Lightly grease a 9 x 6-inch baking dish. Arrange a layer of plantain slices across the bottom, filling any gaps with the reserved pieces. Sprinkle lightly with cheese, then add a layer of taco filling and another light layer of cheese.- 7
Repeat the layering process one more time. Finish with a final layer of plantains, then top generously with the remaining cheese and a light scattering of the reserved taco filling for presentation.
- 8
Bake for approximately 35 minutes or until the cheese is melted, golden brown, and bubbling around the edges. Remove from the oven and allow the pie to rest for 15–20 minutes before slicing. This resting time helps the layers set and makes serving much easier.- 9
Serve warm with a simple salad, avocado, sour cream, or your favorite taco toppings.NoteUse ripe yellow plantains with black spots for the best balance of sweetness and structure.
- For a spicier pie, increase the jalapeño or add additional red pepper flakes to the filling.
- This recipe can be assembled up to one day ahead and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 4 days and reheat beautifully in the oven or microwave.
- Individual slices can be frozen for up to 2 months.
- Add diced tomatoes, sliced olives, or chopped cilantro to the filling for extra flavor.
- Serve with guacamole, salsa, sour cream, or fresh avocado slices for a taco-inspired presentation.
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