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“This is a low carb revision of a tamale casserole and I could be happier with it.”
1hr 5mins

Ingredients Nutrition

  • 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


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

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