So I decided to preceed with the picture this time because a picture is worth a thousand words… or calories, not even going to start counting how many are in this recipe, but trust me EVERY BITE IS WORTH THAT EXTRA 10 MINUTES AT THE GYM!!!
Ingredients and Preparation :
4-5 Russett Potatoes, washed and cut into 1/2″ slices
1/2 pound of ground turkey
1 chorizo sausage, casing removed
1 large white onion
1 1/2 tsp. of ground nutmeg
1 cup of tomato sauce
1 tsp. of cinnamon
A pinch of cumin
1 handful of picked Jalapeno peppers roughly chopped
1 cup of your favourite grated cheese
1/2 cup of low fat sour cream
1 cup of diced tomatoes
1 cup of shredded romaine lettuce
1/4 cup of olive oil
1 knob of butter
1 Tbsp. of dried rosemary
Salt and Pepper to taste
1. Preheat your oven to 400°F.
2. Dice the onion and place into a skillet with a good lug of olive oil and the knob of butter. Add cumin and let the onions caramelize
3. Add the turkey and the chorizo and allow to cook through and brown. Add Cinnamon, Nutmeg and Tomato Sauce and simmer for about 15-20 minutes (allow all the flavours to marry). Salt and Pepper to taste
4. While the turkey and chorizo are getting to know eachother cut up your potatoes and add to a large bowl. Add the 1/4 cup of olive oil, rosemary and a good two pinches of salt and freshly ground pepper. Toss
5. Spread the potatoes onto a non stick baking sheet and place inside the oven for 15 minutes. Flip the potatoes over and allow to roast for another 10 minutes
6. Sprinkle the cheese overtop of the potatoes until the cheese begins to bubble.
7. You can either plate this individually or on a platter.
8. Layer the potatoes on the platter in one layer, try not to overlap too much but also make sure that there aren’t many spaces so that it serves as a portal for the yummy toppings to come.
9. Spoon the meat mixture on top of the potatoes. Add the tomatoes, shredded lettuce, jalapenos, and top with a generous scoop of sour cream.
Watch how quickly this dish disappears.