4 long and ripened yellow plantains
2 lbs. ground meat
1 box frozen peas
1 box frozen cut green beans
1 c. diced onions
1/2 c. diced green olives, pitted, stuffed pimento olives
1/2 c. almonds, sliced
1 packet seasoning Goya (cilantro and achiote)
3 tbsp. Worcestershire sauce
Dash of black pepper
2 sm. boxes raisins
2 tbsp. cider vinegar
(Optional: Prepare a dissolved cornstarch liquid for the casserole to hold firm the meat.)

Cook the ground meat in a skillet. Set aside. Prepare in a bowl the following ingredients: Worcestershire sauce, vinegar, black pepper, Goya seasonings. Pour in the ground meat. Cook in low-medium heat. Gradually add onions and raisins and olives. Cooking time would be no more than 15 minutes in low medium heat. Set aside.

Peel yellow plantains. Slice lengthwise. Fry in skillet with Crisco oil. Do not overcook. Should be tender yet with some browning. Use a rectangular oven pan (12 x 18 inches deep) or Pyrex. Butter inside the pan on the surface and all the four sides. Spread one even layer of cooked yellow plantain. Spread evenly 1/3 of the cooked ground meat. Garnish evenly peas and cut green beans and some almonds. Cover with another layer of yellow plantains. Spread 2nd serving of ground meat. Garnish 2nd serving of green peas and cut green beans and almonds. Last layer of yellow plantains or if you desire to make a third layer of ground meat. Top off with the rest of ingredients. Cover last with a layer of yellow plantains. Place in the preheated oven at 350 degrees for 25 minutes. Garnish with parsley sprigs, before serving at the table. Serves 4 to 5 people.