Rule #93: A casserole does not always need cream of mushroom soup.
Casseroles are just part of life. They’re the easy, yummy go-to when you’ve got folks to feed and 301 other things on your to-do list. This low carb Taco Casserole recipe is a simple, scrumptious solution to the weeknight woes. The recipe is adapted from a Weight Watcher’s version from years ago, so it won’t leave you feeling so full that you’ve got to unbutton the jeans. I promise it will be part of your weekly rotation!
I sometimes make a Homemade Taco Sauce (recipe below) instead of buying the jarred stuff, but feel free to buy it off the shelf to save time!
The layers are (not in order of importance or favoritism):
crushed tortilla chips
ground chicken + sautéed onion and bell peppers with seasonings
sour cream + cottage cheese
shredded jack cheese
more crushed tortilla chips
You’ll need to chop up some onion, red bell pepper, and green bell pepper before starting to cook.
Sauté the veggies in a little vegetable oil over medium-high heat, until softened (about 8 minutes).
Then, add in some garlic; sauté an additional minute.
Next, throw in some ground chicken breast and some taco seasoning. We love Trader Joe’s Taco Seasoning at our house!
Cook until chicken breast is browned and cooked through.
Now add in some taco sauce (storebought or homemade – recipe below).
Meanwhile, mix together some cottage cheese and sour cream in a bowl.
And now, we layer. First, 1/4 a bag of crumbled tortilla chips.
We use the Siete Brand Grain Free Tortilla Chips at our house. They’re dairy free, vegan, and paleo compliant! They still taste amazing without all the extra stuff.
Next is the chicken and vegetable layer.
Now the sour cream and cottage cheese layer.
Then, the remaining tortilla chips (1/4 the bag) and some shredded cheese.
Bake at 400 for 30 minutes, until cheese is golden and bubbly.
Garnish with come cilantro or green onions!
Another great personality trait about this lovely little number is that she keeps warm in the oven until it’s dinner time! After she’s all cooked, cover her with foil, turn the oven off, and keep her in there until you’re ready. We like to serve ours with a little “Mexican Caesar Salad,” Mexican Veggie Medley, or a simple roasted vegetable.
You’ll have a happy, easy Taco Tuesday with this casserole!
- 1 tbs. vegetable oil
- ½ white onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced or pressed
- 1 lb. ground chicken breast
- 1½ tbs. taco seasoning mix
- 8 oz. taco sauce or 1 batch of Homemade Taco Sauce*
- 1 cup sour cream
- 1 cup cottage cheese
- ½ bag tortilla chips crumbled (we use Siete tortilla chips which are grain free)
- 1 cup Monterey Jack cheese shredded
- Cilantro or diced green onion for garnish
- Preheat oven to 400.
- In a large Dutch oven or skillet, heat vegetable oil to shimmering over medium-high heat. Sauté onion and bell peppers until softened (about 8 minutes). Add garlic; cook an additional minute. Add chicken breast and sprinkle taco seasoning all over. Sauté until chicken is cooked through, breaking meat into small pieces (about 8 minutes). Pour in taco sauce, stir to combine, then remove from heat.
- Meanwhile, spray a large casserole dish with cooking spray. Combine sour cream and cottage cheese in a medium bowl.
- Layer half of the tortilla chips in the bottom of the casserole dish. Add the meat and vegetable mixture on top of the chips, then pour on the sour cream mixture. Top with remaining chips and shredded cheese.
- Bake, uncovered, until cheese is melted (about 30 minutes). Garnish with cilantro or green onion.
½ can water (use the tomato sauce can)
1 tbs. white vinegar
¼ tsp. chili powder
1 tsp. cumin
¼ tsp. onion powder
½ tsp. garlic powder
¼ tsp. Kosher salt Combine all ingredients in a medium bowl and whisk until combined.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.