Description
A delicious and healthy low carb chicken taco casserole that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 packet taco seasoning
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cauliflower rice, black beans, diced tomatoes, and taco seasoning.
- Spread the mixture evenly in a greased casserole dish.
- Top with shredded cheese and dollops of sour cream.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with green onions and cilantro before serving.
Notes
- For a spicier version, add jalapeños to the mixture.
- This casserole can be made ahead of time and stored in the refrigerator.
- Leftovers can be reheated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Low Carb Chicken Taco Casserole