(Puerto Rican dish with fried plantains and spiced ground beef.) 1 tbsp. vegetable oil 3 tbsp. annatto oil 2 lbs. lean ground beef Finely chopped: 1 c. onions, 1/2 c. green peppers, 1 tbsp. garlic Salt to taste Pepper to taste 1 tbsp. oregano 1 (8 oz.) can tomato sauce 10 pimento-stuffed olives, finely chopped 2 tbsp. chopped capers 2 lg. cans green beans (French style) 5 eggs, slightly beaten

Peel the plantains and cut each one lengthwise into 4 thick strips. In a 10 to 12 inch heavy skillet, heat vegetable oil. Add plantain strips, turning with a slotted spatula. Cook for about 4 minutes on each side or until golden brown. A s they brown, transfer the strips to paper towels to drain and cool.

In the same skillet, heat the annatto oil over medium heat. Add ground beef and separate with a fork to break up lumps. Add the onion, green pepper, chilies and garlic, stirring frequently. Cook for 5 minutes until vegetables are soft, but not brown. Stir in tomato sauce, oregano, salt and pepper. Stirring occasionally, cook briskly until most of the liquid in the pan evaporates. Off the heat, stir in olives, capers and taste for seasoning. Butter baking dish or spray with Pam.

Beat the eggs with a fork and add 1/2 the mix into baking dish. Place 1/3 of the plantains in the bottom of the dish. Add 1/2 the meat and 1/2 the green beans. Repeat layers ending with a layer of plantain strips. Pour the rest of the eggs over the plantains. Bake at 350 degrees for 30 minutes. Makes 6 to 8 servings.