Check off each step as you cook.

1. 01Cook the savory filling.Heat olive oil in a wide skillet over medium heat. Soften onion and bell pepper for 5–6 minutes, then stir in sofrito for 2 minutes. Add beef, oregano, cumin, salt, and pepper. Break up the meat and cook for 7–8 minutes, until no longer pink and at least 160°F / 71°C. Stir in tomato sauce and olives and simmer for 8–10 minutes until thick enough to mound on a spoon.
2. 02Fry the plantain slices.Meanwhile, cut peeled plantains lengthwise into strips about ¼ inch / 5 mm thick. Heat a shallow layer of neutral oil in another skillet over medium heat. Fry strips in batches for 2–3 minutes per side until golden and tender, adding oil as needed. Drain on a rack over a tray.
3. 03Build the layers.Heat the oven to 350°F / 180°C and lightly oil the baking dish. Arrange about half the plantain strips over the base, overlapping where needed. Spoon over half the beef, half the beaten eggs, and one-third of the cheese. Repeat with remaining plantain, beef, and egg, finishing with the remaining cheese.
4. 04Bake until set.Bake for 30–35 minutes until the cheese is melted and lightly browned and the center reaches 165°F / 74°C. If the surface colors too quickly, cover loosely with foil while the center finishes.
5. 05Let it settle.Rest for 15 minutes before cutting. Lift portions with a broad spatula so the soft plantain layers stay together.

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