Description
Low Carb Chicken Taco Casserole is the perfect dish to satisfy your family’s cravings for tacos while keeping it healthy and low-carb. This mouthwatering casserole features tender chicken, savory cauliflower rice, and all the classic taco flavors. It’s an easy-to-make weeknight meal that can be customized with your favorite toppings, making it a versatile option for busy nights or meal prep. In just 35 minutes, you can serve up a flavorful dish that’s sure to become a family favorite.
Ingredients
Scale
- 1.5 lbs chicken tenders or breast (cooked, chopped/shredded)
- 3 cups frozen cauliflower rice
- 1 (10 oz) can Rotel diced tomatoes
- 1 oz packet taco seasoning
- 8 ounces shredded Mexican cheese blend
- Toppings: grape tomatoes, black olives, avocado, lettuce, sour cream, cilantro, hot sauce
Instructions
- Cook the chicken by poaching in simmering water for 15-20 minutes until fully cooked. Chop into bite-sized pieces.
- Preheat the oven to 350ºF (175ºC).
- In a skillet over medium/high heat, pan-fry the frozen cauliflower rice until browned.
- In a large bowl, combine chopped chicken, browned cauliflower rice, diced tomatoes, and taco seasoning; mix well.
- Transfer the mixture to a greased oven-safe dish and top with shredded cheese.
- Bake for about 15 minutes or until the cheese is melted and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg