Turkey Tamale Casserole

"This is a low carb revision of a tamale casserole and I could be happier with it."
 
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Ready In:
1hr 5mins
Ingredients:
15
Serves:
6
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ingredients

  • 1 lb ground turkey
  • 2 tablespoons olive oil
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 (10 ounce) can Rotel Tomatoes
  • 1 egg, beaten
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 12 cups shredded Mexican blend cheese
  • 1 cup almond flour
  • 14 cup melted butter
  • 2 eggs, beaten
  • 1 teaspoon garlic salt
  • 12 teaspoon baking soda
  • 34 cup milk
  • 2 tablespoons coconut flour
  • 12 shredded Mexican blend cheese
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directions

  • Preheat oven to 350°F.
  • Grease an 8x8 glass pan and set aside.
  • Heat olive oil in skillet over medium heat, brown turkey till cooked through and drain.
  • Add taco seasoning & water as indicated on seasoning and cook per package directions.
  • While the meat is cooking, mix the almond meal, garlic salt, coconut flour & baking soda in a medium bowl.
  • Stir melted butter, milk & 2 beaten eggs into the dry ingredients with a wisk until well blended. Set aside.
  • Add rotel tomatoes & heat through.
  • Remove skillet from the heat and mix in the single beaten egg.
  • Spread meat tomatoe mixture into the bottom of the prepared pan.
  • Spread black beans over the meat mixture.
  • Spread with 1-1/2 cups of shredded cheese.
  • Pour the batter over the cheese and spread evenly.
  • Sprinkle with remaining shredded cheese.
  • Bake for 40-45 minutes until golden brown on top & a tooth pick comes out clean.
  • Serve with your favorite "taco" style garnishes.

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