Low Carb Taco Salsa Casserole
Low Carb Taco Salsa Casserole is a wholesome, protein packed meal with a kick! Super easy to make ahead, delicious and family approved! Low Carb + Paleo + Low Calorie + Gluten Free
Servings: 4 servings
Calories: 302kcal
Ingredients
- 1 lb ground chicken
- 1 tablespoon extra virgin olive oil
- 3 eggs
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 jalapeno diced
- 1 cup red salsa
- 1 cup green salsa
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/8 cup nutritional yeast or cheddar cheese
Instructions
- Preheat the oven to 350 F. Set aside an 8x8 casserole dish.
- In a sauté pan, add the extra virgin olive oil with the diced bell peppers and jalapeños. Cook 3 minutes until slightly tender.
- Then add the ground chicken with the onion powder, oregano, cumin, paprika and chili powder. Break up the meat as it cooks with a wood spoon or spatula.
- Once the meat is cooled, remove the pan from the heat to cool slightly.
- As the meat cools, whisk together the eggs in a large mixing bowl. Add the green and red salsa with the eggs.
- Stir in the ground chicken mixture and transfer to the baking dish. Sprinkle with nutritional yeast (if not Paleo, you can add a bit of cheese).
- Bake at 350 F 1 hour 15 minutes or until the center is set. Remove from the oven and let the casserole sit at room temperature 15 minutes before slicing and enjoying.
- Note the casserole will be liquid-y after baking, but it's really delicious! Add it to grain-free tortillas or serve over a salad.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 10g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 220mg | Potassium: 966mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1910IU | Vitamin C: 122.8mg | Calcium: 40mg | Iron: 2.5mg