Easy Taco Chicken and Cauliflower Rice Casserole

Get ready to savor the incredible flavors of our low-carb taco chicken casserole!

Tara

Prep Time 10

Cook Time 50

Total Time 1

Servings

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)

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.

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).

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.