Turkey Taco Potato Nachos

Directions

1. Turkey Topping: Heat oil in large rondeau pan or tilt fryer set over medium-high heat; cook ground turkey and salt for 8 to 10 minutes or until starting to brown. Stir in garlic, chili powder and cumin. Cook for 1 to 2 minutes or until fragrant. Stir in 1 cup water; cook for 5 to 10 minutes or until turkey is cooked through and no liquid remains. Let cool completely; cover and refrigerate for up to 24 hours. Makes 2 quarts.

2. Potato Nachos: Place potatoes in large saucepan; pour in enough salted cold water to cover potatoes. Bring to boil. Reduce heat to medium; cook for 18 to 20 minutes or until potatoes are just tender. Let cool completely.

3. Slice potatoes into 1/4-inch thick slices; toss with oil, chili powder, salt and pepper. Arrange in 2 greased full hotel pans (1 1/4-inch deep). Cover and refrigerate for up to 8 hours.

4. Preheat oven to 425˚F. Top potatoes evenly with turkey mixture, salsa and cheese. Bake for 12 to 15 minutes or until heated through and cheese is melted.

5. Sprinkle lettuce, tomatoes, green onions and avocados over top. Serve portion (8 oz per serving) as main dish.