You will be using many of the ingredients in both parts of the recipe, so I suggest you read through the recipe so that you know which ones not to use all of. For example, you will be using one tomato for the first part of the recipe and one for the second step, so don’t be a stupid bitch and use all of the tomatoes in the first part.
In a semi-deep frying pan, sauté 2 cloves garlic and ½ onion in enough olive oil to coat and a dash of salt and pepper for approximately a minute. Add 1 diced tomato,1 of the diced jalapeño peppers, carrot, corn, 2 tbsp of vinegar, ½ tsp each of cumin, chili powder and paprika, and continue sautéing for another minute. Add the ground meat, 2 more tbsp of vinegar, juice of ½ lime, ½ tsp of chili powder, flour salt and pepper to taste and brown. Set aside.
Cut Potatoes in quarters and boil. When tender to the fork (approximately 15 minutes) remove from water and place in a bowl with 1 pat of butter, 2 tbsp of sour cream, rest of onion, jalapeño, garlic and tomato, ½ tsp each of cumin, paprika and chili powder, juice of the other half of lime and ½ cup of shredded cheddar cheese. Mash thoroughly.
ASSEMBLING THE Pie
In a semi-deep casserole dish, spread meat filling on the bottom. Place mashed potatoes on the top. Sprinkle the rest of the cheese on top and bake at 350 degrees for approximately 20 minutes until potatoes become crispy.
LET COOL FOR ABOUT 5 MINUTES, THEN CUT INTO PORTIONS AND SERVE IT, [email protected]!