3 lbs. ripe, sweet plantains, peeled, cut into chunks, cooked, drained and mashed*
9 Tbsp. Country Crock® Spread
1/4 cup milk, warmed
3 Knorr® Garlic MiniCubes
3/4 cup crumbled queso fresco cheese, divided
2 lbs. ground beef
1 medium onion, chopped
3 medium carrots, sliced
1 large zucchini, diced
1 cup frozen whole kernel corn
2 cups Ragu® Old World Style® Pasta Sauce
2 Knorr® Chipotle MiniCubes
1 Tbsp. lime juice
Directions:
Preheat oven to 425°.
Combine hot plantains, 8 tablespoons (1/2 cup) Spread, milk, Knorr® Garlic MiniCubes and 1/4 cup cheese in medium bowl; set aside and keep warm.
Brown ground beef in 12-inch nonstick skillet; remove and set aside.
Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook onion and carrots, stirring occasionally, 4 minutes. Add zucchini and cook, stirring occasionally, 4 minutes or until vegetables are tender. Return ground beef to skillet. Stir in remaining ingredients and cook, stirring occasionally, 3 minutes or until heated through.
Evenly spoon ground beef mixture into 13 x 9-inch baking dish. Top with plantain mixture, then sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until heated through and cheese is melted.
*SUBSTITUTION: Use 2-1/2 lbs. cooked yuca instead of plantains.
* TIP: Try using 1 bag (16 oz.) thawed frozen mixed vegetables instead of carrot, zucchini and corn!
