Mexican "corn"bread casserole

I found this recipe on a low carb blog. I was very excited to make it because it reminds me of a casserole dish I used to make with Jiffy cornbread mix (which we know is not low carb)

Of course I modified the recipe a bit to make it lower calorie as well 

My version:

Meat mixture:

1 lb ground lean turkey

1 tbsp chili powder

1 tbsp cumin

1 tbsp minced dried onions

1 tsp garlic salt

1/4 tsp garlic powder

14 oz can diced tomatoes drained

1 small can diced green chilies

1/2 cup shredded 2% Mexican Cheese

"Corn"bread topping:

1/2 cup coarsely ground almond meal

1/2 cup golden flax meal

2 tsp baking powder

1/2 tsp salt

4 eggs

1/2 cup shredded 2% Mexican Cheese

1 tbsp olive oil

Brown ground turkey, breaking it into small crumbles. Add can of green chilies and continue cooking until meat is done. Drain fat and place in a medium bowl. Stir in chili powder, cumin, onions, garlic salt and garlic powder. Drain the liquid from the canned tomatoes and stir them into the meat. Place the beef into an 8 inch square baking dish. Top with 1/2 cup cheese.

To prepare the bread, combine almond meal, flax meal, baking powder and salt in a medium bowl. Add the eggs, cheese and olive oil. Stir until no large lumps remain. Spread the batter over the meat and topping in the casserole dish. Smooth the top of the batter with a spatula or large spoon until it covers the meat completely and touches the sides. Bake at 350 for 40-45 minutes or until the top is golden and the center is set. Let rest 5-10 minutes before serving. Serves 6.

Here is the original recipe from the blog

http://247lowcarbdiner.blogspot.com/2014/03/mexican-cornbreadsans-corn-of-course.html?m=1