Gluten Free Taco Casserole
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!
Ingredients
- 2 cups shredded chicken (homemade or rotisserie)
- 1 cup cauliflower rice Frozen
- 1/2 cup brown rice Frozen or instant (rice must be cooked beforehand)
- 1 green pepper diced
- 1/2 cup tomatoes diced
- 1/2 red onion diced
- 1/2 cup cheddar cheese vegan, dairy-free or fat free cheddar cheese
- 6-9 corn tortillas
- 1 cup taco sauce
Instructions
- Cut the corn tortillas in half and cover the bottom of the baking dish.
- Top with cauliflower rice and brown rice.
- Create another layer with corn tortillas.
- Add the peppers, tomatoes, onions, and chicken.
- Create a top layer with corn 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.