Description
A delicious and healthy low carb chicken taco casserole that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (optional)
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 teaspoons taco seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, bell peppers, onions, black beans, corn, salsa, taco seasoning, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead of time and stored in the refrigerator.
- For a spicier version, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg