Low Carb Chicken Taco Casserole
This Low Carb Chicken Taco Casserole is packed with flavor and easy to make. The whole family will love this casserole with everybody’s favorite taco fixings and nobody will even know this easy chicken taco casserole is low carb!
Why You’ll Love This Low Carb Chicken Taco Casserole
This Chicken Taco Casserole Recipe is the perfect dinner for Cinco de Mayo, Taco Tuesday, or just a busy weeknight dinners when you need a quick, wholesome meal.
Here’s why we love it:
- Easy. As far as easy recipes, this one tops the list. With only 5 ingredients and 10 minutes of prep, you have an easy taco chicken casserole recipe loaded with flavor but not with carbs.
- Customizable. You can change up the recipe by adding your favorite taco toppings and making it something your entire family will love.
- Fantastic Flavor. This Mexican chicken casserole pops with flavor and is a great way to get your favorite taco flavors without all the carbs of taco shells, tortilla chips or black beans.
- Low Carb. If you’re craving chicken tacos but trying to follow a Keto diet, this low carb taco casserole recipe is a great option.
Looking for more low carb recipes? Check out this Cheesy Green Bean Casserole! It’s delicious a perfect side dish!
Video
Tools
- 9×13 Casserole Dish
- Skillet
- Cooking Spray
Ingredients
Making this low carb chicken casserole could not be easier. With just a few simple ingredients and half a dozen steps, you have a delicious chicken taco bake that tastes like the best of comfort food.
- 3 Chicken Breasts (cubed) (approximately 4 cups)
- 2 Tbsp. Vegetable Oil
- 2 bags (12 oz.) Frozen Cauliflower Rice
- 2 packets of Taco Seasoning mix
- 2 cans (10 oz.) of Rotel Original
- 2 cups of Shredded Taco Blend Cheese
- Taco Bell Spicy Ranchero Sauce OR Sour Cream (optional)
- Popular low-carb taco toppings
- green onions
- jalapenos
- black olives
- pico de Gallo
- bell peppers
- cilantro
- salsa
- salsa verde
- hot sauce
- guacamole
- green chilies
Substitutions
- Chicken – you could use fresh chicken, frozen chicken, leftover chicken from another recipe, or even leftover rotisserie chicken. We liked the texture of cubed chicken but you could also use shredded chicken in this keto taco casserole.
- Cheese – instead of the Taco Blend, you could also use shredded cheddar cheese or Monterey Jack cheese.
- Rotel Tomatoes – 2 cans of diced tomatoes (or petit diced tomatoes) plus a can of green chiles works just as well as Rotel.
How to Make Chicken Taco Casserole
When you’re ready for taco night, you’ll only need 10 minutes to prep this delicious casserole and get it in the oven!
- Preheat oven to 425°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Pour the oil into a skillet and heat it on medium-high heat. Cook the cauliflower until it’s tender. Drain and set aside.
- Add the chicken and cauliflower rice to your greased baking dish.
- Top the chicken mixture with taco seasoning and mix well.
- Add in your Rotel and mix again.
- Top with shredded cheese.
- Bake at 425 degrees for 1 hour, covered in aluminum foil. Remove foil and bake for another 5-10 minutes to get the cheese golden brown.
- Top with sauce and your favorite toppings, then enjoy!
Pro Tip
Pro Tip: Drain, drain, drain! Frozen cauliflower releases a lot of water. Do not skip draining it. You may even want to press it to squeeze out as much water as possible so that your easy taco casserole is not watery.
Storing and Reheating Leftovers
Store any Mexican casserole leftovers in an airtight container or covered with plastic wrap in the refrigerator. Reheat in the microwave.
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Low Carb Chicken Taco Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This Low Carb Chicken Taco Casserole is packed with flavor and easy to make. The whole family will love this casserole with everybody’s favorite taco fixings and nobody will even know this easy chicken taco casserole is low carb!
Ingredients
- 3 Chicken Breasts (cubed, around 1 pound or 4 cups – does not have to be exact)
- 2 (12 ounce) bags Frozen Cauliflower Rice
- 2 packets Taco Seasoning
- 2 (10 ounce) cans Rotel Original
- 2 cups Shredded Taco Blend Cheese
- Taco Bell Spicy Ranchero Sauce or Sour Cream (optional)
-
Popular low-carb taco toppings
-
green onions
-
jalapenos
-
black olives
-
pico de gallo
- guacamole
-
bell peppers
-
cilantro
-
salsa
-
salsa verde
-
hot sauce
-
Tools Needed:
- 9x13 Casserole Dish
- Large Skillet
- Cooking Spray
Instructions
- Preheat oven to 425°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Pour the oil into a skillet and heat it on medium-high heat. Cook the cauliflower until it’s tender. Drain and set aside.
- Add the chicken and cauliflower rice to your greased baking dish.
- Top the chicken mixture with taco seasoning and mix well.
- Add in your Rotel and mix again.
- Top with shredded cheese.
- Bake at 425°F for 1 hour, covered in aluminum foil. Remove foil and bake for another 5-10 minutes to get the cheese golden brown.
- Top with sauce and your favorite toppings, then enjoy!
Notes
Pro Tip: Drain, drain, drain! Frozen cauliflower releases a lot of water. Do not skip draining it. You may even want to press it to squeeze out as much water as possible so that your easy taco casserole is not watery.
- Prep Time: 10
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
This sounds wonderful, thanks for sharing an excellent alternative for taco casserole!
This was really easy and filling.