Low Carb Chicken Taco Casserole (gluten free) (Edit recipe)

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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10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by kaylacappiello

View original recipe

Serves: 2

Ingredients

1 cup Brown Rice, frozen
1 cup Cauliflower Rice (click for recipe), frozen
1 cup Corn
1 cup Black Beans
1 Bell Pepper, option to saute slightly beforehand to cut down on bake time, diced
1 Onion, option to saute slightly beforehand to cut down on bake time, chopped
2 cups Salsa, or taco sauce or enchilada sauce
1 Chicken Breast, shredded
1 cup Sharp Cheddar Cheese, shredded, or dairy-free cheese
3 Tbsp Sour Cream, or dairy free
.5 cup Iceberg Lettuce, shredded
3 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.