Low Carb Chicken Taco Casserole (gluten free)
This low carb chicken taco casserole is a hearty and flavorful bake that is made with rice, peppers, onions, corn, black beans, taco sauce and shredded chicken. This low carb chicken taco casserole recipe is packed with veggies and protein, making it a healthy and satisfying meal for the whole family.
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Ingredients
- 1 cup1 cup1 cup Brown Rice, frozen
- 1 cup1 cup1 cup Cauliflower Rice (click for recipe), frozen
- 1 cup1 cup1 cup Corn
- 1 cup1 cup1 cup Black Beans
- 111 Bell Pepper, option to saute slightly beforehand to cut down on bake time, diced
- 111 Onion, option to saute slightly beforehand to cut down on bake time, chopped
- 2 cups2 cups2 cups Salsa, or taco sauce or enchilada sauce
- 111 Chicken Breast, shredded
- 1 cup1 cup1 cup Sharp Cheddar Cheese, shredded, or dairy-free cheese
- 3 Tbsp3 Tbsp3 Tbsp Sour Cream, or dairy free
- .5 cup.5 cup.5 cup Iceberg Lettuce, shredded
- 3 Tbsp3 Tbsp3 Tbsp Green Onion (Scallion), chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, combine the rice, corn, black beans, bell pepper, onion, taco sauce, and shredded chicken. Mix well.
- Top with shredded cheese.
- Bake for 25 minutes, or until the casserole is hot and bubbly.
- Remove from oven and let cool slightly before serving.
- Top with sour cream, shredded lettuce, and chopped green onions/chives.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Poultry Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 1077 |
Fat: | 49 g |
Carbohydrates: | 94 g |
Protein: | 81 g |
Cholesterol: | 181 g |
Sodium: | 1519 mg |
Fiber: | 19 g |
Sugars: | 27 g |
Calculated per serving. |
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