Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

Very good. Used lrg jalapeño w/no seeds Pickled corn kernels were used *recipe doesn't say where to add garlic, I put in with beans. And '4 servings size' fed a teenager and an adult, with less than a lunch sized leftover.

Excellent and easy. We applied some of the suggestions from other reviews and added about 8oz of mushrooms, one bell pepper, used chicken broth instead of water, subbed aboit 15 ounces of fire roasted tomatoes, and used more tomato paste than the recipe called for. We did a lot of measuring with our heart and taste tested it several times throughout the cooking process. Definitely making this again. If you like a little extra kick, it tastes great with chili oil.

It was very delicious maybe a little bit of hot sauce but thats my preference

Used dried parsley, would add more jalapeño if I want to taste the spice at all next time

Didn't use tomatoes. Too much acid for me and kids and not usually a fan.

I didn't make any changes to the recipe, and it was really good! I served it with rice.

Changed this up some. Added rice as a filler, substituted fire roasted tomatoes for regular tomato, Eliminated the jalapeño and cumin. Added smoked paprika, garlic herb seasoning and onion powder vs diced onion. Quick easy go to meal

I replaced the fresh tomato with fire roasted tomatoes that I had opened. I feel like it really elevated the flavor. Omitted the jalapeño.

This was a great, healthy, easy one pot! Made a double batch. I upped the cumin and added smoked paprika and oregano… first put them in heated oil so the spices would “bloom”, then added onion and doubled garlic to sauté before adding in the ground poultry. I also added 2 bell peppers and upped the tomato paste to use the remainder of my can. Used a frozen bag of roasted street corn and subbed chicken broth for water (using better than bouillon). Used pickled jalapeños because I had leftovers from a different recipe, and because I was using a Dutch oven which retains heat, I turned off stove once I added zucchini. I like my veggies crisper and with the expected leftovers (doubled recipe), didn’t want mush for subsequent meals. I served with feta on side for garnish along with remaining cilantro and lime wedges, and more pickled jalapeños. I think it’ll likely taste even better tomorrow once all the flavors meld!

I didn't have any Black Beans, but everything still came out delicious. Great flavor, but I would say season to your likeness versus what is on the recipe. Also, I added avacado slices at the end, and it gave it an extra "umph" for taste. I would definitely make it again.

I would call this dish boring in a good way. To be fair, I used cauliflower in it due to being out of zucchini, but I don't know if the zucchini would've given it any more wow factor. It was food, I didn't dislike it, and I would make it again if I didn't want to work too hard on dinner.

This was quick and easy to make and it was delicious!

This flavor profile is delicious and we both loved it. I think I’ll double the recipe the next time as this didn’t last long at all! It was even better the next day after the spiced really blended together!

I loved this. I added roasted sweet potatoes and a dash of Frank's. The only thing I might add next time is a swirl of some type of sauce as a garnish.

It was quick and easy to make. A good option for weeknight cooking with options for leftovers if you make a bigger portion.

Baked veggies, zucchini added squash and sweet potatoes and onions. Cooked on skillet diced onions with jalapeños & ginger then added meat. Skipped beans and kept corn no paste or diced tomatoes, instead halved cherry tomatoes. So good, happy to have leftovers for a few days!

Fantastic and full of flavor. I topped it with lots of fresh cilantro, portion of shredded cheese and a swirl of Good & Gather Avacado Cilantro yogurt dressing.