November 7, 2021

Low Carb Mexican Casserole

Honestly we make a Mexican style dish for dinner so often in my household! We love tacos, cauliflower rice and we definitely love chipotle sauce so this is the perfect combo.

This Low Carb Mexican Casserole is a perfect recipe for a healthy dinner or lunch option! Its packed with flavor but also packed with vegetables so you dont have to worry about eating unhealthy. Its a great option for taco tuesday! The left overs are almost better than the first round! I make this recipe at least once a week in my house and sometimes we even use the left overs as the stuffing in our air fryer taquitos!

WHY YOU’LL LOVE THIS RECIPE

This Low Carb Mexican Casserole is Gluten-free, dairy-free and nut-free

This meal can easily be made vegan but subbing jackfruit instead of shreeded chicken.

All you need is your favorite taco toppings, some cauliflower rice, corn tortillas and shredded chicken.

Yes, you can take the easy way and use rotisserie chicken to make your life easier!!

Its super easy to make. It only takes 10 minutes to prep!

Its easy to meal prep for healthy lunches for the week.

Good for left overs!

You can make it as spicy as you want!

This casserole is easy to make healthy by hidding more vegetables

This Low Carb Mexican Casserole is filling and you can have as much as you want since its healthy and packed with veggies.

INGREDIENTS & SUBSTITUTIONS

Rice

This Low Carb Mexican Casserole calls for cauliflower rice but you can use any rice you want it just will not be as low of a carb option. You can choose to make it using all or some brown rice or even white rice!

Vegetables

This Low Carb Mexican Casserole is filled with tons of vegetables – peppers, onions, cauliflower. But you can choose to add more veggies if you want it to be even healthier. You can add mushrooms, squash, zucchini, etc. You can even add cauliflower florets.

If you want to prep this meal ahead of time you can dice up the vegetables in advance and store them in an air tight contrainer in the fridge for up to 3 days.

If you want to cut down on cook time you can dice up and sautee the vegetables ahead of time as well. Once suteed and fully cooked you can store in an air tight contrainer in the fridge for up to 3 days.

Making this vegan

This Low Carb Mexican Casserole recipe is easy to make vegan by subbing unseasoned shredded jack fruit in the place of the chicken. Its a 1:1 sub which means you can use the same amount of jackfruit for the chicken.

If you dont like jackfruit or dont want a shredded substitute you can double the amount of vegetables and black beans and leave out the chicken for a full vegan taco bake.

You can choose to use vegan cheese or eliminate the cheese alltogether.

For the avocado and yogurt option make sure to use vegan yogurt.

Chicken

You can use premade chicken for this recipe to make it easier if you choose to do so! I’ve used premade chicken in a chipotle sauce before as well as rotisserie chicken. If you want to make this Low Carb Mexican Casserole the easy way you can grab a rotisserie chicken from the grocery store, shred it by hand when its warm (that is when its easier to shred), and add straight to the casserole.

You can use shredded chicken in this recipe. If you want to prep it youself I put 2 boneless breasts of chicken in the crockpot with 1/2 cup of water and cook on HIGH for 1-2 hours until the chicken is easily shredded with 2 forks. If you cannot break it apart easier it will need more time to cook. I season afterwards with salt and pepper.

You can also cut the raw chickem breasts into 1″ cubes and sautee in a frying pan on medium heat until fully cooked and lightly browned.

Cauliflower Tortillas

This casserole uses corn cauliflower to make it gluten free friendly and low carb. You can always sub corn tortillas or flour (not a gluten free option) tortillas if you choose to. You can also eliminate tortillas all together to keep gluten free if needed. It will be more of a rice bake you can spoon out then a layered casserole but the taste will maintain the same.

Salsa

This recipe uses chipotle salsa but you can sub any salsa or any taco sauce! This creates a sauce and adds moisture to the casserole so it doesnt dry out when baking.

TASTE & TEXTURE

This Low Carb Mexican Casserole is spicy and cheesy and packed with taco flavor. Because it uses taco sauce it is a moist and spicy casserole. The casserole gets crispy along the edges which is my favorite part! Sometimes I leave the casserole in to bake longer so the edges are crispier.

HOW TO MAKE

DIRECTIONS

STEP 1

Cut the tortillas in half and cover the bottom of the baking dish.

STEP 2

Top with cauliflower rice and 1/2 cup salsa.

STEP 3

Create another layer with corn tortillas.

STEP 4

Add the peppers, tomatoes, onions, and chicken. Top with 1/2 cup salsa.

STEP 5

Create a top layer with corn tortillas.

STEP 6

Cover with cheese.

STEP 7

Bake at 425 for 30-40 minutes until fully heated through. Cook covered with tin foil. Remove tin foil for the final 10 minutes

EXPERT TIPS & TRICKS

For a spicier option you can add hot sauce to the casserole before baking so its mixed in and evenly distributed! You can also choose to top your casserole with hot sauce if only one person wants a spicy option!

The casserole gets crispy along the edges which is my favorite part! Sometimes I leave the casserole in to bake longer so the edges are crispier.

HOW TO SERVE & STORE

Serve this Low Carb Mexican Casserole directly out of the oven. Its best served warm.

Option to serve this Low Carb Mexican Casserole with ranch or fat free sour cream.

Low Carb Mexican Casserole

Honestly we make a Mexican style dish for dinner so often in my household! We love tacos, cauliflower rice and we definitely love chipotle sauce so this is the perfect combo.
This Low Carb Mexican Casserole is a perfect recipe for a healthy dinner or lunch option! Its packed with flavor but also packed with vegetables so you dont have to worry about eating unhealthy. Its a great option for taco tuesday! The left overs are almost better than the first round! I make this recipe at least once a week in my house and sometimes we even use the left overs as the stuffing in our air fryer taquitos!
Prep Time15 mins
Cook Time40 mins
Course: Dinner
Cuisine: Mexican
Keyword: dairy free, gluten free
Servings: 4

Ingredients

  • Ingredients:
  • 2 cups shredded chicken
  • 1 cup Chipotle salsa Can sub any salsa or taco sauce
  • 2-3 cups cauliflower rice frozen
  • 1 green pepper diced
  • 1/2 cup tomatoes diced
  • 1/2 red onion diced
  • 1/2 cup black beans
  • 1/2 cup of vegan cheese or fat free cheese
  • 6-9 cauliflower tortillas

Instructions

  • Directions:
  • Cut the tortillas in half and cover the bottom of the baking dish.
  • Top with cauliflower rice and 1/2 cup salsa.
  • Create another layer with tortillas.
  • Add the peppers, tomatoes, onions, black beans and chicken.
  • Pour 1/2 cup salsa on top and then create a top layer with tortillas.
  • Cover with cheese.
  • Bake at 425 for 30-40 minutes until fully heated through. Cook covered with tin foil. Remove tin foil for the final 10 minutes.

Notes

If you want to prep this meal ahead of time you can dice up the vegetables in advance and store them in an air tight contrainer in the fridge for up to 3 days.
If you want to cut down on cook time you can dice up and sautee the vegetables ahead of time as well. Once suteed and fully cooked you can store in an air tight contrainer in the fridge for up to 3 days.
I use shredded chicken in this recipe that I’ve already cooked in the crock pot. If you want to make this the easy way you can grab a rotisserie chicken from the grocery store, shred it by hand when its warm (that is when its easier to shred), and add straight to the casserole.
For a spicier option you can add hot sauce to the casserole before baking so its mixed in and evenly distributed! You can also choose to top your casserole with hot sauce if only one person wants a spicy option!
The Low Carb Mexican Casserol gets crispy along the edges which is my favorite part! Sometimes I leave the casserole in to bake longer so the edges are crispier.
Serve this Low Carb Mexican Casserol directly out of the oven. Its best served warm.
This recipe uses chipotle salsa but you can use any salsa or taco sauce.

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