Double Decker Veggie Topped Turkey Tacos

Ingredients

• 1 ½ lb turkey breast chops, cut into 1/2 inch wide strips
• 2 tablespoons raspberry hot sauce
• 1 jalapeño, sliced
• 1 onion, halved and sliced
• 1/4 cup Old El Paso™ Taco Sauce
• 2 tablespoons canola oil, divided use
• 1 eggplant, diced
• 2 zucchini, diced
• 6 oz crimini mushrooms, diced
• 1/2 teaspoon chili powder
• 3 tablespoons lime juice
• 2 14-oz Old El Paso™ hard & soft taco dinner kit
• 1 cup Old El Paso™ Refried Beans with Green Chiles
• 1/2 cup mixed Kraft^® shredded Mexican cheese

Preparation

1. Step 1 Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Sauté until the turkey is cooked through.
2. Step 2 In a separate large skillet, heat the remaining oil. Sauté the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
3. Step 3 Prepare the hard taco shells and soft tortillas according to package instructions.
4. Step 4 Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.

Recipe Tips

• Look for eggplants that are heavy for their size, firm to the touch and featuring unblemished skin.
• Look for raspberry hot sauce and other exotic varieties at your local farmers market.