0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
2 lb ground beef lean
8 oz low-moisture part-skim mozzarella cheese shredded kraft
0.3 cup milk
1 small onion chopped
2.5 lb plantains ripe
2 pkt. seasoning with coriander and annatto
Equipment
bowl
frying pan
paper towels
whisk
Directions
Cut plantains into 1/2-inch-thick lengthwise slices.
Heat 2 Tbsp. dressing in large nonstick skillet.
Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides.
Remove from skillet. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains; remove from skillet. Cover to keep warm.
Add peppers, onions, garlic, 1/4 cup cilantro, olives and remaining dressing to skillet; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; cover. Simmer on low heat 20 min. or until meat is done, stirring occasionally.
Transfer to bowl; cover to keep warm. Wipe out skillet with paper towels; spray with cooking spray.
Beat eggs and milk with whisk until blended; pour half into skillet. Top with layers of half each plantains, meat mixture and cheese. Repeat all layers; cover. Cook on low heat 30 min. or until center is set. Cool 5 min.; sprinkle with remaining cilantro.
