Pastelon (Puerto Rican Layered Casserole)

Heat a large skillet over medium heat.

Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes.

Remove meat from pan; drain fat.

Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet.

Cook and stir over medium-low heat for 5 minutes.

Return ground beef to skillet; reduce to a simmer.

Cook, uncovered and stirring occasionally, for 15 minutes more.

Preheat oven to 350 degrees F (175 degrees C).

Spray an 8x8-inch baking pan with cooking spray.

Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C).

Fry plantain slices until golden, 3 to 5 minutes per side.

Drain on paper towels.

Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.

Line the bottom of the baking pan with half the plantains, overlapping as needed.

Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top.

Top with mozzarella cheese.

Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.