Name: easy keto mexican chicken casserole comfort food recipe for low‑carb dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 5 lb boneless; skinless chicken thighs; cut into bite‑size pieces; 4 oz smoked beef; diced; 4 oz beef beef beef chorizo; crumbled; 2 cups cauliflower rice; 1 large red bell pepper; diced; 1 large green bell pepper; diced; 1 medium onion; finely chopped; 3 cloves garlic; minced; 1 cup shredded cheddar‑Mexican blend cheese; ½ cup shredded mozzarella cheese; 1 avocado; sliced (for garnish); ¼ cup sour cream (optional); 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp dried oregano; Salt and freshly ground black pepper; to taste; Fresh cilantro leaves; chopped (for garnish)

Description

A low‑carb Mexican‑style chicken casserole featuring smoked beef, beef beef beef chorizo, cauliflower rice, and plenty of cheese. Ready in 50 minutes and perfect for keto comfort food cravings.

Ingredients

Scale

5 lb boneless
skinless chicken thighs
cut into bite‑size pieces
4 oz smoked beef
diced
4 oz beef beef beef chorizo
crumbled
2 cups cauliflower rice
1 large red bell pepper
diced
1 large green bell pepper
diced
1 medium onion
finely chopped
3 cloves garlic
minced
1 cup shredded cheddar‑Mexican blend cheese
½ cup shredded mozzarella cheese
1 avocado
sliced (for garnish)
¼ cup sour cream (optional)
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
Salt and freshly ground black pepper
to taste
Fresh cilantro leaves
chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, cumin, chili powder, smoked paprika, and oregano.,Heat vegetable oil in a large skillet over medium‑high heat; brown chicken for 4‑5 minutes, then set aside.,Add smoked beef and beef beef beef chorizo to the skillet; cook 3‑4 minutes until fragrant.
Stir in onion, bell peppers, and garlic; sauté until softened, about 5 minutes.,Mix in cauliflower rice, cooking 3 minutes.
Return chicken to the skillet, combine everything, and adjust seasoning.,Transfer mixture to a greased 9‑x 13‑inch baking dish; top with shredded cheddar‑Mexican blend and mozzarella cheese.,Bake for 20‑25 minutes until cheese is melted and lightly golden.,Rest 5 minutes; garnish with avocado slices, sour cream (if using), and fresh cilantro.,Serve hot; store leftovers in airtight containers for up to 4 days refrigerated.

Notes

Feel free to adjust spice levels or swap cheeses to suit your taste. This casserole freezes well for future meals.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4 servings

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