Heat oil in 4-quart Dutch oven or large heavy saucepan over medium heat. Cook and stir sausage, onions, bell peppers, celery and garlic 3 to 4 minutes or until lightly browned.

Preheat oven to 325°F. Spray a 1-quart casserole with cooking spray.

For Nachos, combine oil, lime juice and spices in large bowl. Add turkey, bell pepper and onion. Pour mixture into large resealable food storage bag. Marinate in refrigerator 1 hour, turning occasionally.

Place tortillas on microwave-safe plate; cover with plastic wrap. Set aside.

Remove pound cake from packaging. Slice a piece ¼-inch thick off one end. Cut remaining cake into ¾-inch thick slices. Cut into circles using a 1¾-inch diameter cookie cutter.

Place potatoes in a pot with cold water about 1 inch over top of potatoes. Bring to boil. Reduce heat and simmer 10 to 15 minutes or until tender when pierced with a fork.