Last summer (2003), my husband and I saw Rick Bayless give a cooking demonstration at the Lincoln Park Farmer’s Market. He made a very similar dish. My husband commented that he remembered growing up eating this dish. I’ve tried making other Mexican dishes and just can’t compete with my husband’s relatives. But he says he can eat my version of this dish a couple times a week—he says it’s better than he remembered!
Heat oil in a large skillet or nonstick skillet; brown and break up the ground turkey. Remove turkey to paper towel lined plate. Sauté onion until soft. Add garlic and zucchini and cook for a couple minutes. Add the tomatoes, beans, cumin, coriander, salt, and pepper, as well as the ground turkey. Simmer for 25-30 minutes, stirring occasionally, until zucchini is softened and flavors are blended. Add the frozen corn and continue simmering until corn is thawed and heated. Serve with warm corn tortillas.
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