Spicy Turkey Tacos - Making do with what I've got

I had originally planned to pick up dinner on the way home so that I could focus my time on working on some overdue projects rather than spilling what's left of my daily life force into a skillet. Knowing that I had some 2 month old ground turkey that I had been thawing from suspended animation in my fridge for the last 2 days, I realized I had better get that stuff cooked up before it crossed over.

I originally planned to make Chili, but I had that on Sunday at a friend's house. Desparate, I raided my pantry and found a can of El Pato Chile Fresco de arbol (spicy mexican style tomato sauce), some corn tortillas, and a can of fire-roasted diced tomatoes. Taco night? Why not - here's the recipe:

Ingredients:
1lb Lean Ground Turkey
1 can El Pato Chile Fresco de Arbol
1 14.75 oz can Fire Roasted Diced Tomatoes (Muir Glenn are my favorite) - Drained
1/2 tsp Kosher salt
1 tsp Dried Oregano
1/4 tsp Mexican Hot Chile Powder
1 tsp Cumin

20 Corn Tortillas
Chopped fresh baby spinach or arugula
Reduced fat shredded mexican blend cheese (cheddar, jack, asadero)
Fresh chopped onion and cilantro if desired.

Process:
1) Brown the meat well for about 6 - 8 minutes in large non-stick saute pan at medium-high heat stirring frequently. When half-done, sprinkle with salt, oregano, chile powder and cumin.
2) When all pink is cooked out of meat, drain on paper towels
3) Return meat to hot skillet. Add tomatoes and chile fresco. Stir and reduce heat to low medium - simmer for 6 - 8 minutes stirring frequently.
4) Heat Tortillas according to package directions - keep warm
5) Pile one tortilla on top of a second warmed tortilla. Spoon in turkey filling and top with fresh greens, cheese or other toppings as desired.

Makes 8 - 10 hearty tacos. Be sure to double stack the torillas - unless you like juicy bits of turkey and tomato sauce dripping down your arms.