Ingredients Jump to Instructions ↓


  2. 3 lbs. frozen or fresh yucca (cassava, manioc) , peeled, cut into pieces

  3. 2 teaspoons salt , divided

  4. 8 oz. Chihuahua, mozzarella or Muenster cheese , shredded

  5. 1 teaspoon lemon juice

  6. 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

  7. 2 large eggs , beaten

  8. 2 tablespoons vegetable oil


  10. 1 lb. lean (90%) ground beef

  11. 2 medium onions , finely chopped

  12. 1 can (14 1/2 oz.) no-salt added diced tomatoes, undrained or 2 medium tomatoes , peeled and chopped

  13. 1 green bell pepper , chopped

  14. 3 garlic cloves , finely chopped

  15. 1 fresh hot chile such as jalapeño or Serrano, finely chopped or 1 teaspoon red pepper flakes

  16. 1 teaspoon ground cumin

  17. 1 teaspoon salt

  18. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑


  2. PLACE yucca in large saucepan. (If using frozen yucca, do not thaw before boiling. If using frozen or fresh yucca, after peeling, make sure to remove and discard fibrous centers.) Cover with water and add 1 teaspoon salt and lemon juice; bring to a boil. Cook over medium-high heat, stirring occasionally, for 20 to 30 minutes or until tender; drain.

  3. PLACE some of the cooked yucca in large bowl and mash with a potato masher. Remove any hard fibrous strings as you are mashing. Add more cooked yucca and mash on top of what was mashed before. Once all cooked yucca is mashed, let cool for 5 minutes. Add cheese, evaporated milk, eggs, oil and remaining teaspoon salt. Combine with wooden spoon. Using hands, knead mixture for 3 to 4 minutes directly in bowl. (Mixture will be quite gooey at first.)


  5. BROWN meat in large skillet on medium heat until no longer pink; drain, if desired. Stir in onions, tomatoes, green pepper, garlic, chile, cumin, salt and black pepper. Reduce heat to low; cover. Cook, stirring occasionally for 10 to 15 minutes or until until vegetables are soft and mixture is juicy. Add a little water, if mixture is dry.


  7. PREHEAT oven to 350° F. Grease and flour 13 x 9-inch (3 quart) baking dish.

  8. LAYER prepared baking dish with half the mashed yucca; spread evenly with spatula or back of spoon. Top with meat filling. Cover meat filling with remaining mashed yucca.

  9. BAKE for 45 minutes to 1 hour or until bubbly around edges and lightly browned on top. Let stand 10 minutes before serving.


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