Stuffed Plantain Cups

Heat the oil in a deep frying vessel or large cooking pot to 350 degrees Fahrenheit (175 degrees Celsius).

Fry the plantains in scorching hot oil until they achieve a golden hue but not a deep brown color, taking approximately 5 to 7 minutes. Utilize a tostonera or the bottom of a small dish to flatten each piece of plantain into a thin disk, then shape the disks into miniature cups. Fry these cup-shaped plantains in hot oil until they turn golden and crispy, adding another 5 to 7 minutes. Transfer the fried plantains to a plate lined with paper towels, sprinkle with garlic salt, and set them aside for the time being.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Prepare the filling: Heat a large cooking skillet over medium-high heat. Introduce ground beef to the skillet; season with salt. Cook and stir constantly until the beef becomes crumbly and browned, taking roughly 10 minutes. Drain off any excess grease that may have accumulated during the cooking process. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into the beef mixture. Reduce the heat to medium-low and simmer until the liquid has reduced, approximately 15 minutes.

Stuff plantain cups with the beef mixture, place a layer of Cheddar cheese on top, and arrange them in a row on a baking sheet.

Bake the plantain cups filled with beef mixture, topped with Cheddar cheese, in the preheated oven until the cheese is melted and reaches your desired consistency, taking 5 to 8 minutes.