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Yucatan Meat Pie

Mashed sweet plantains rest above ground beef, cheese, and fresh veggies in our Yucatan Meat Pie. It's a beef recipe with a plethora of flavors that will please your palate.

  • 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 MiniCube(s)
  • 3/4 cup crumbled queso fresco, divided
  • 2 lbs. ground beef
  • 1 medium onion, chopped
  • 3 medium carrot, sliced
  • 1 large zucchini, chopped
  • 1 cup frozen whole kernel corn
  • 2 cups pasta sauce
  • 2 Knorr® Chipotle MiniCube(s)
  • 1 Tbsp. lime juice



Amount per serving

Calories from Fat250
Total Fat28g
Saturated Fat11g
Trans Fat1g
Total Carbs72g
Dietary Fiber7g
Vitamin C80%
Vitamin A130%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 425°.
  • 2 Combine hot plantains, 8 tablespoons (1/2 cup) Country Crock® Spread, milk, Knorr® Garlic MiniCube(s) and 1/4 cup cheese in medium bowl; set aside and keep warm.
  • 3 Brown ground beef in 12-inch nonstick skillet; remove and set aside.
  • 4 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.
  • 5 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.