Ingredients Jump to Instructions ↓

  1. 3 oz Olive Oil

  2. 1 Red Onion , diced

  3. 1/ 2 Each Red , green and yellow bell pepper, julienne

  4. 6 oz sliced Mushrooms

  5. 1 Jalapeno , diced, seeds removed

  6. 1 lb Ground Turkey

  7. Salt & Pepper , to taste

  8. 1/2 tsp or So Poultry Seasoning

  9. 1 tsp or So Cumin

  10. 1 lb Red Potatoes Thinly Sliced

  11. 1 Tbsp Butter , cubed

  12. 1/2 cup Roma Tomatoes , diced

  13. Handful of Chopped Cilantro

  14. Handful of Crumbled Queso Fresco

  15. Sliced Avocado

  16. Lime Slices

Instructions Jump to Ingredients ↑

  1. In large saute pan, add 1 oz olive oil, onions, peppers, jalapeno and mushrooms and saute until translucent. Remove veggies and set aside.

  2. Add turkey to the pan and brown (you may need to add a little more oil as the turkey is pretty "dry"). Season with salt, pepper, poultry seasoning and cumin. If you find there's a lot of liquid in the pan, scoop some of it out with a spoon.

  3. Add veggies to turkey and heat through.

  4. While turkey is a separate pan, add 2 oz of oil, potatoes, dot with butter and season with salt and pepper. Fry until crispy, covering pan with a lid for the first 10 minutes to get the potatoes to cook. Try not to turn the potatoes too much, you don't want them to break up and get mushy.

  5. On a serving plate, layer the turkey mixture on top of the crispy potatoes. Top with tomatoes, avocado, queso fresco and cilantro. Squeeze some fresh lime juice over everything.


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