This cheesy, protein-packed casserole delivers all the taco flavor you love without the extra carbs. It’s easy, satisfying, and perfect for meal prep or busy weeknights.
🧾 Ingredients
- 3 cups cooked shredded chicken
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 packet taco seasoning (low sodium if preferred)
- 1 cup salsa
- 1 cup cauliflower rice
- 1 can diced tomatoes with green chilies, drained
- 2 cups shredded cheddar or Mexican blend cheese
Optional toppings
- Avocado
- Sour cream or Greek yogurt
- Jalapeños
- Cilantro
- Green onions
👩🍳 Instructions
1. Preheat oven
Preheat oven to 375°F (190°C).
Grease a casserole dish lightly.
2. Cook the vegetables
Heat olive oil in a skillet.
Cook onion and bell pepper until softened.
Add garlic and cook for 1 minute.
3. Mix the filling
In a large bowl combine:
- shredded chicken
- cooked vegetables
- taco seasoning
- salsa
- cauliflower rice
- diced tomatoes
- 1 cup shredded cheese
Mix well.
4. Assemble
Spread mixture into the casserole dish.
Top with remaining cheese.
5. Bake
Bake for 20–25 minutes until hot and bubbly.
🥑 Serving Ideas
Serve topped with:
- sliced avocado
- cilantro
- jalapeños
- Greek yogurt
Pair with a simple salad or roasted vegetables.
🔥 Variations
- Add black olives
- Use pepper jack cheese for spice
- Stir in spinach or zucchini
- Swap chicken for ground turkey
💡 Low-Carb Tips
- Cauliflower rice keeps carbs lower while adding texture
- Choose salsa without added sugar
- Greek yogurt adds protein with less fat than sour cream
- Rotisserie chicken makes this even easier
