1. Preheat oven to 400°. Spray 8.5 x 11-inch baking dish with cooking spray.

2. In large saucepot, heat plantains and enough cold water to cover to a boil over high heat; reduce heat to medium and cook 15 minutes or until plantains fall apart easily when pierced with knife. Drain plantains; return to saucepot. With potato masher or back of fork, mash plantains until smooth; stir in butter until melted. Makes about 4 cups.

3. In large skillet, heat oil over medium-high heat. Add garlic, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add beef, and 1/4 teaspoon each salt and black pepper; cook 5 minutes or until no longer pink, breaking up beef with side of spoon. Stir in sauce and cilantro; remove from heat. Makes about 3 1/2 cups.

4. Spread 2 cups plantain mixture on bottom of prepared dish; top with 1 cup cheese and beef mixture. Spread remaining 2 cups plantain mixture over beef; top with remaining 1 cup cheese. Bake casserole 10 minutes or until cheese melts; let stand 5 minutes before cutting.

5. Cut casserole into 6 pieces; serve sprinkled with cilantro, if desired.

• 21 g Total fat
• 10 g Saturated fat
• 92 mg Cholesterol
• 443 mg Sodium
• 50 g Carbohydrates
• 4 g Fiber
• 24 g Sugars
• 2 g Added sugars
• 29 g Protein