Here's the recipe with my friend's notes:
This is one of my favorites - I will be honest, I always use more than 2 oz of cheese and I don't mess around with the baked tortilla chips - you're using so few that I don't think it matters. I also use very lean hamburger because I don't love ground turkey...
sprays cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 small green pepper(s), chopped
1 cup mushroom(s), sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed
Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.
In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips.
Bake for 35 minutes. Remove and let stand 5 minutes.
I also skipped the tortilla chips, and made a few variations myself -- skipped the salt, and overall made a bigger recipe since I need it for lunches this week. So, 3 russet potatoes (that's what I had) instead of 2 Yukon Gold, doubling up the veggies and the amounts in the cheese sauce, and doubling up the spices. I'm learning that I am definitely a "more spice" person, so I could've even used more.
Here are the veggies hanging out. They had to hang out a long time cuz I screwed up the timing of this - didn't read the recipe ahead of time to know that the potatoes had to be boiled first, so that took time and then I was playing catchup during the rest of the prep.
I did use ground turkey, here it is hanging out with the veggies. Once I combined this stuff and poured it over the potatoes, I really didn't see how the small amount of the cheese sauce would work out. It wasn't enough to cover the top completely, but now I think that wasn't the point. It's not a "smothering" cheese sauce, and it doesn't combine everything together like a usual noodle casserole. But it did add flavor and moisture, and ended up making a nice little "au gratin" in the potato layer.