Description
A delicious and healthy twist on traditional tacos, this Low Carb Chicken Taco Casserole is perfect for those looking to enjoy a flavorful meal without the carbs.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower rice
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup black olives, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cauliflower rice, diced tomatoes, taco seasoning, and sour cream.
- Mix well until all ingredients are evenly coated.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheese, green onions, and black olives.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add your favorite taco toppings such as avocado or jalapeños.
- This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, use spicy taco seasoning or add diced jalapeños to the mixture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg