Low Carb Chicken Taco Casserole
Low Carb Chicken Taco Casserole offers a delicious twist on the traditional taco night, blending tender chicken with cauliflower rice and vibrant taco flavors. This family-friendly dish is not only easy to prepare but also nutritious, making it an ideal option for weeknight dinners or meal prep. With customizable toppings, everyone can enjoy their perfect plate while sticking to low-carb dietary preferences. Bake this casserole to perfection and watch as it becomes a favorite at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
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 tender. Chop into bite-sized pieces.
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat oil over medium/high heat and sauté frozen cauliflower rice until browned (about 5–7 minutes).
- In a mixing bowl, combine cooked chicken, sautéed cauliflower rice, diced tomatoes, and taco seasoning; mix well.
- Transfer the mixture into a greased baking dish and sprinkle shredded cheese evenly on top.
- Bake for about 15 minutes until the cheese is melted and bubbly. Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg