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Low Carb Chicken Taco Casserole
Low Carb Chicken Taco Casserole is a filling dinner recipe for the whole family. Cauliflower rice and chicken with all the taco flavor and toppings.
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Servings: 6
Calories: 582kcal
Equipment
Ingredients
- 1.5 Lbs Chicken Tenders or Breast - cooked chopped/shredded
- 3 Cups Frozen Cauliflower Rice
- 1 10oz 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 chicken using preferred method. I prefer to poach chicken: cover and simmer in gently boiling water 15-20 minutes. Chop and set aside.
- Preheat oven to 350ºF
- Pan fry the cauliflower rice in oil over medium/high heat until browned.
- Combine chicken, cauliflower rice, diced tomatoes and taco seasoning. Toss until evenly mixed.
- Transfer mixture to a greased oven safe dish. Top with shredded cheese.
Bake 15 minutes. - Serve with preferred toppings.
Video
Nutrition
Serving: 1g | Calories: 582kcal | Carbohydrates: 35g | Protein: 33g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 89mg | Sodium: 1731mg | Fiber: 6g | Sugar: 4g
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