Is this low carb chicken taco casserole keto-friendly?

Yes! This keto chicken taco casserole with cauliflower rice is fully low carb and perfect for anyone following a ketogenic or low-calorie diet. It delivers all the classic taco flavors without the carbs from traditional rice or tortillas.

Can I make this low carb chicken taco casserole with ground beef?

Absolutely. Swapping shredded chicken for ground beef creates a low carb chicken burrito casserole alternative while keeping it keto-friendly and full of cheesy, Mexican-inspired flavor.

How can I make this chicken cauliflower taco casserole lower in calories?

Use lean chicken breast, reduce cheese or sour cream, and increase vegetables like bell peppers or zucchini. These tweaks keep the recipe low calorie, low carb, and ideal for weight loss.

Can I serve this low carb taco casserole recipe with tortillas or rice?

Yes, for a variation, you can use low-carb tortillas or cauliflower rice to maintain a low carb profile. Avoid regular rice or flour tortillas to keep it keto-friendly.

Low Carb Chicken Taco Casserole – Easy Keto Dinner 2026

Name: Low Carb Chicken Taco Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 servings
Cuisine: Mexican-Inspired
Ingredients: 3 cups cooked chicken, shredded (rotisserie or baked); 3 cups cauliflower rice; 1 cup diced bell peppers (any color); 1 small onion, diced; 2 cloves garlic, minced; 1 cup canned diced tomatoes, drained; 1 cup shredded cheddar cheese (or Mexican blend); ½ cup sour cream (optional for creaminess); 1 tsp chili powder; 1 tsp cumin; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; 1–2 tbsp olive oil; ½ cup shredded cheese (for topping); Sliced jalapeños (optional); Fresh cilantro (optional); Avocado slices (optional)

Description

A hearty, cheesy chicken taco casserole that’s low in carbs and perfect for keto or low-calorie diets. Made with cauliflower rice, shredded chicken, and flavorful Mexican spices, this casserole delivers all the taco goodness without the carbs of tortillas or traditional rice. Perfect for weeknight dinners or meal prep!

Ingredients

Scale

🛒 Ingredients (serves 6–8):

For the Casserole:

3 cups cooked chicken, shredded (rotisserie or baked)
3 cups cauliflower rice
1 cup diced bell peppers (any color)
1 small onion, diced
2 cloves garlic, minced
1 cup canned diced tomatoes, drained
1 cup shredded cheddar cheese (or Mexican blend)
½ cup sour cream (optional for creaminess)
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1–2 tbsp olive oil

For Topping (Optional):

½ cup shredded cheese
Sliced jalapeños
Fresh cilantro
Avocado slices

Instructions

📝 Instructions:

Step 1: Prepare the Vegetables
Heat olive oil in a large skillet over medium heat. Add diced onions, bell peppers, and garlic. Sauté for 3–4 minutes until softened.

Step 2: Cook Cauliflower Rice
Add cauliflower rice to the skillet and cook 5–6 minutes until slightly tender. Season with chili powder, cumin, paprika, salt, and pepper.

Step 3: Mix Chicken and Veggies
In a large mixing bowl, combine shredded chicken, sautéed vegetables, cauliflower rice, diced tomatoes, sour cream (if using), and 1 cup shredded cheese. Mix until well combined.

Step 4: Bake the Casserole
Preheat oven to 375°F (190°C). Transfer the mixture into a greased 9×13-inch baking dish. Top with remaining cheese. Bake 20–25 minutes until cheese is melted and bubbly.

Step 5: Serve
Garnish with fresh cilantro, sliced jalapeños, and avocado if desired. Serve warm.

Notes

Meal Prep: Store leftovers in an airtight container for up to 4 days.
Protein Swap: Replace chicken with ground beef or turkey if preferred.
Extra Creamy: Stir in cream cheese for a richer texture.
Make it Spicy: Add diced green chilies or hot sauce to taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven-Baked
Cuisine: Mexican-Inspired