Turkey Tamale Pie

Yield: 8 servings

You may change things up to suit your taste by making this with or without olives, beans, green peppers, with added green chiles and/or chopped tomatoes. *For a spicier dish, use Flying Olive’s Chipotle, Harissa, Baklouti Green Chili, or Cayenne Red Chili EVOO’s throughout. For a milder dish, use Flying Olive Garlic, Cilantro and Onion EVOO, or a Single Varietal of Choice . For more spice, include some hot pepper-jack cheese or chopped jalapenos. BHL


Meat Filling:

1 1/4 lbs ground turkey or lean ground beef

If using ground turkey add 1 Tbsp Flying Olive EVOO of Choice . Suggestions: Garlic, Cilantro and Roasted Onion, (and for additional spiciness…) Chipotle, Harissa, Baklouti Green Chili, or Cayenne Red Chili, or a Single Varietal of Choice. Note: I like a little spice and so use Garlic, Cilantro, and a little Chipotle throughout)

1 cup chopped onions

1 garlic clove, minced

1 cup chopped green or red peppers

1 cup salsa of your choice

1 can (14.5 oz) diced tomatoes

2 Tbsp tomato paste

1 Tbsp Flying Olive 18+ Year or more Traditional Dark or White Balsamic

1 cup frozen corn cooked for 3-4 minutes in the microwave or ½ can (15 ounce) canned corn, drained , optional

1 tsp salt (optional)

1-3 teaspoons chili powder, optional , with the amount of heat you like

1/2 cup sliced ripe olives

Freshly ground black pepper

1 (15 ounce) can refried beans or 1 can (15 ounce) can black beans, drained and rinsed

1 ½ -2 cups grated cheddar, Monterey Jack, or Taco cheese. You can use soy cheese if you prefer,

Cornmeal Topping:

1 1/2 cups yellow cornmeal

1 tsp salt

4 cups cold water

2 tsp Flying Olive EVOO of Choice


Place the Flying Olive EVOO(s) of Choice in a large skillet, heating slightly. Add meat, onion, garlic, and green pepper to skillet until meat is browned; drain fat.

(For this step, you may need to use an additional skillet as this creates a huge volume. If you do, just stir them together when you put them in the baking dish). Stir in the salsa, diced tomatoes, tomato paste, Flying Olive Balsamic Vinegar, cooked corn, olives, seasonings, and beans. Simmer, stirring occasionally, about 10 minutes until thick.

Meanwhile, stir cornmeal, salt, and cold water together in a saucepan, cook over medium-high heat (be careful, as the cornmeal mixture gets hot and may spatter). Stir for a minute or two. Then stir constantly until thick. Remove from heat and stir in 1 tsp Flying Olive’s EVOO of Choice.

Turn meat filling into a 9 x 13” baking dish that has been lightly coated with a Flying Olive EVOO of Choice. Spread the cheese over the meat/tomato mixture. Spoon the cornmeal topping evenly over entire top of meat filling. Smooth out with a spatula or large spoon.

Bake at 350 degrees for about 1 hour until cornmeal topping is set and the meat/tomato filing is bubbly. Serve topped with salsa, additional cheese, a sprinkling of chopped cilantro, and /or sour cream if desired.

Submitted by Barb L.