Preheat the oven 350f/176C
Grease or lightly spray a casserole dish and set aside
In a large bowl, add the ground beef and season with the sazon and adobo and set aside.
Meanwhile, melt 2 tbsp of coconut oil in a large skillet on medium heat then proceed to saute the onion, garlic, and minced bell pepper - this is the sofrito!! along with the cilantro until soft and translucent.
Once softened add the ground beef, stir and sear the meat. This should take a few minutes to brown, just keep folding and stirring the meat.
Add the tomato and olives/capers, stir then reduce the heat to low, cover and simmer for 5-1o minutes.
Prepare the plantain by cutting the ends of each one, then scoring lengthways across each plantain (becareful, not to slice too deep, just deep each to remove the skin). Take off the skin and cut the plantain in lengthways strips about 1" for each one. You should get 4 slices per plantain.
Melt some coconut oil on medium heat, just enough to lightly fry the plantain strips. Work in batches of needed and fry both sides until golden brown.
Blot off any excess oil before covering the bottom of the roasting dish with strips of plantain. Grab the egg mixture and brush it over the first layer.
Then spoon the ground beef about 1'' thickness and spread evenly across and then sprinkle some of the cheese onto
Repeat this step of layer the plantain, brush the on egg wash, spooning and spreading out beef and sprinkling the cheese again until you have 2-3 layers.
The final layer should be a layer of plantain then brushing the remaining part of egg wash before topping off with the cheese.
Bake in the oven for 20 minutes until golden brown