Taco Casserole
Mexican food just hits just right, I am always in the mood for it! I used Cut Da Carb flatbreads (linked) that are are a great lower carb option, but you can use any tortillas / flatbread you want! You can even add rice and or beans as well to increase carb / fiber intake if you’d like.
Ingredients:
-2 Cut Da Carb flatbreads (or tortilla/flatbread of choice) - cut into 4ths
-300g COOKED extra lean ground chicken (can use any protein source) but weigh cooked bc raw vs cooked macros while vary.
-1 can 14 oz fire roasted diced tomatoes
-1 can 4 oz of green chili’s
-3 bell peppers diced
-1 sweet yellow onion diced
-6 TB salsa (I used the Fall Harvest Salsa from Trader Joes)
-6 TB quest, or dip of choice (I used Tostitos Blanco dip)
-50g fat free cheddar cheese (or cheese of choice) almost a 1/2 cup here
-20g fat free mozzarella because thats what I had on hand but Mexican cheese here would be perfect
-1 TB ground cumin
-1/2 TB chili powder
-Pink salt and pepper to taste
-Juice of 1 lime and cilantro to top!
Details
-Preheat oven to 375 degrees F. Cut the 2 flatbreads into 12 sections and set aside.
-Brown ground chicken over medium heat in a skillet with avo spray. Set aside.
-Add seasonings, diced tomatoes/green chiles & to cooked chicken. Stir and simmer over medium-low heat for 8-10 minutes, until liquid is absorbed.
-In a separate skillet, dice onions / peppers finely and sauté until soft on low heat. If they are browning, add a splash of chicken broth and cover with lid to keep moist.
-Let them soften for 5-10 min and then add to chicken mixture.
-Spray an 8×8 casserole dish with cooking spray. Layer casserole in this order: 4 flatbread sections, 2 Tbsp queso spread across flatbread, ⅓ of meat mixture. Layer x 3 layers ending with meet mixture on top.
-Top final layer with salsa and shredded cheese.
-Bake for 20-25 minutes. Let cool for 2-3 minutes before cutting.
This made 4 servings: 229 calories (28p/22c/4f) weighing 349g per serving
Search in MFP: “Lifting Lex’s Taco Casserole” to log it!