Easy Taco Chicken and Cauliflower Rice Casserole
This Easy Taco Chicken and Cauliflower Rice Casserole has all the taco-night flavor without traditional rice. Cauliflower rice, tender chicken, beans, corn, salsa and plenty of seasoning come together in one dish for an easy family dinner.
Use precooked or rotisserie chicken to keep the prep simple, then add your favorite taco toppings before serving. It’s colorful, satisfying and made in one pan—because the dishes are not going to wash themselves.
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
Ingredients
- 1 packet of taco seasoning or homemade taco seasoning
- 15 oz jar of salsa
- 1½ cups frozen cauliflower rice
- 15 oz can of black beans or kidney beans; drained
- ¼ cup water
- 1 cup frozen or canned corn
- 1 bell pepper; diced
- 1½ cups prepackaged cooked diced or sliced chicken; or rotisserie chicken; shredded
Toppings
- sour cream
- cilantro
- red onions; pickled
- jalapeños; jarred
- avocado
- shredded cheese
- lime; wedges
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Preheat the oven to 400°F. If you are using the homemade taco seasoning, combine the spices in a small bowl.
Step 2: Add the taco seasoning, water and salsa to a casserole dish. Whisk until combined.
Add the cauliflower rice, drained beans, corn, diced bell pepper and cooked chicken. Stir until everything is evenly coated in the salsa mixture.
Step 3: Bake uncovered for 35–45 minutes, stirring once after approximately 25 minutes. The casserole is ready when it is bubbling around the edges, the vegetables are tender and most of the excess liquid has been absorbed.
If the cauliflower rice was thawed before baking, begin checking the casserole after 25 minutes. Thawed cauliflower rice will usually reduce the baking time to approximately 25–35 minutes.
Step 4: Remove the casserole from the oven and let it rest for 5 minutes. Add your favorite taco toppings and serve on its own, with warm tortillas or in lettuce cups.
🍋 Simply Made Suggestions and Swaps
- Make your own taco seasoning. Combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, ½ teaspoon salt and ½ teaspoon black pepper.
- Keep it mild. Use half the taco seasoning and choose a mild salsa. Add more seasoning after tasting, if needed.
- Use rotisserie chicken. Shredded rotisserie chicken keeps the preparation short and makes this an easy dinner for busy nights.
- Try another protein. Cooked ground chicken or turkey can replace the diced chicken. Cook the meat completely before adding it to the casserole.
- Make it lower in carbohydrates. Omit the beans and corn, then add extra cauliflower rice, bell peppers or another non-starchy vegetable.
- Adjust the liquid as needed. Frozen cauliflower rice releases moisture as it cooks. If the casserole still looks watery, bake it for another 5 minutes. If it begins drying out before it is heated through, stir in a small amount of chicken broth.
Before You Go …
Looking for another easy one-pan dinner? Try our One-Pan Taco Chicken Casserole or One-Pan Greek Chicken and Potatoes. For something fresh on the side, add our Summer Salad.
Easy Taco Chicken and Cauliflower Rice Casserole
Equipment
- casserole dish
Ingredients
- 1 packet of taco seasoning (or homemade taco seasoning)
- 15 oz jar of salsa
- 1½ cups frozen cauliflower rice
- 15 oz can of black beans or kidney beans (drained)
- ¼ cup water
- 1 cup frozen corn (or canned corn)
- 1 bell pepper (diced)
- 1½ cups prepackaged cooked, diced, or sliced chicken (or rotisserie chicken; shredded)
Optional Topping Ingredients:
- light sour cream
- cilantro
- red onions; pickled
- jalapeños; jarred
- avocado
- shredded cheese
- lime; wedges
Instructions
- Preheat the oven to 400°F. If you are using homemade taco seasoning, combine the spices in a small bowl.
- Add the taco seasoning, water and salsa to a casserole dish. Whisk until combined.
- Add the frozen cauliflower rice, drained beans, corn, diced bell pepper and cooked chicken. Stir until everything is evenly coated in the salsa mixture.
- Bake uncovered for 35–45 minutes, stirring once after approximately 25 minutes. The casserole is ready when it is bubbling around the edges, the vegetables are tender and most of the excess liquid has been absorbed.
- If the cauliflower rice was thawed before baking, begin checking the casserole after 25 minutes. Thawed cauliflower rice will usually reduce the baking time to approximately 25–35 minutes.
- Remove the casserole from the oven and let it rest for 5 minutes. This gives the remaining liquid time to settle and absorb.
- Add your favorite taco toppings and serve on its own, with warm tortillas or in lettuce cups.
Notes
- Here’s the recipe for Homemade Taco Seasoning: 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne pepper, ½ tsp oregano, ½ tsp salt, and pepper.
- Use ½ the taco seasoning for a mild flavor.
- You can use a store-bought rotisserie chicken.
- Use ground chicken or turkey (Cook thoroughly before adding to the casserole).
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
