Preheat the oven to 350. Spray a 9” square baking dish with cooking spray.

Put onion, green pepper and mushrooms in a food processor and pulse until chopped (or chop them by hand into small pieces).

Peel and slice potatoes thin. Layer in the 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 bring to medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes and remove to a plate, cover to keep warm and set aside.

Add turkey to the skillet with the steak seasoning and cook until browned, breaking up meat with a spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables and cumin to turkey and stir to combine. Pour mixture over potatoes in the 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 finish by sprinkling with tortilla chips.

Bake for 35 minutes. Remove from oven and let stand for 5 minutes before slicing into 6 pieces.