Our Favorite Piñon

Ingredients

• 8 oz tomato sauce canned
• 2  egg whites 
• 2 lb extra-lean ground beef 
• 0.3 cup milk fat-free
• 0.3 cup cilantro leaves fresh divided chopped
• 2 cloves garlic minced
• 14.5 oz cut green beans drained canned
• 1  bell pepper green chopped
• 0.3 cup olives green chopped
• 0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
• 1 small onion chopped
• 2.5 lb plantains ripe
• 2  pkt. seasoning with coriander and annatto
• 7 oz milk mozzarella cheese shredded 2% kraft
• 2  eggs whole

Equipment

• frying pan
• oven
• knife
• whisk
• baking pan

Directions

1. Heat oven to 350F.
2. Cut plantains lengthwise into 1/2-inch-thick slices.
3. Heat 2 Tbsp. dressing in large nonstick skillet on medium heat.
4. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides.
5. Remove from skillet; cover to keep warm. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains.
6. Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium-low heat 10 min. or until meat is done, stirring occasionally.
7. Layer half each of the plantains, meat mixture, beans and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Beat whole eggs, egg whites and milk with whisk until blended; pour over ingredients in baking dish. Cover.
8. Bake 30 min. or until knife inserted in center comes out clean.
9. Sprinkle with remaining cilantro.