Description
A flavorful low-carb chicken taco casserole made with shredded chicken, cauliflower rice, taco seasoning, tomatoes, and melted cheese. Perfect for a quick and healthy dinner.
Ingredients
1.5 lbs chicken tenders or breast, cooked and shredded
3 cups frozen cauliflower rice
1 (10 oz) can diced tomatoes with green chilies
1 oz packet taco seasoning
8 oz Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
Grape tomatoes, for topping
Black olives, for topping
Avocado slices, for topping
Lettuce, shredded, for topping
Sour cream, for topping
Cilantro, chopped, for topping
Texas Pete® Original Hot Sauce (or Crystal® Hot Sauce, or Sriraja Panich Hot Sauce), for topping
Instructions
1. Cook chicken using preferred method. Poaching works well: cover chicken in water, bring to a gentle boil, and simmer for 15–20 minutes until fully cooked. Chop or shred and set aside.
2. Preheat oven to 350ºF.
3. In a skillet, pan fry the cauliflower rice in oil over medium-high heat until lightly browned and excess moisture is cooked off.
4. In a large bowl, combine chicken, cauliflower rice, diced tomatoes, and taco seasoning. Toss until evenly coated.
5. Transfer the mixture to a greased oven-safe baking dish. Sprinkle the shredded cheese evenly on top.
6. Bake for 15 minutes, or until cheese is fully melted and casserole is heated through.
7. Remove from oven and serve with fresh toppings such as grape tomatoes, avocado slices, shredded lettuce, sour cream, cilantro, and hot sauce.
Notes
This casserole is a great make-ahead meal. Assemble in advance, cover, and refrigerate for up to 24 hours before baking. Leftovers store well in the refrigerator for up to 4 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired