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A casserole dish with low carb Mexican casserole with a serving spoon scoop. It has shredded chicken, taco seasoning, black beans, corn and red peppers for an easy and healthy dinner.

Cheesy Mexican Cauliflower Rice Casserole

Cheesy Mexican cauliflower rice casserole is a quick and easy low carb recipe. Made with shredded chicken, black beans and taco seasoning, it’s a healthy family-favorite dinner.
Course Dinner
Cuisine American, Mexican
Keyword casseroles, easydinner, familydinner, healthydinner, Lowcarb, mexicandinner, quickdinner
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Author Wine a Little Cook A Lot


  • 1.5 lbs Chicken Breasts Boneless & Skinless
  • 2 tbsp Olive Oil
  • 1 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 1 Bell Pepper diced
  • 1 15.25 oz can Yellow Corn drained and rinsed
  • 1 Zucchini grated or finely diced
  • 4 cups Cauliflower Rice see recipe notes
  • 2 tbsp Chili Powder
  • 2 tsp Paprika
  • 1 tsp Cumin
  • ½ tsp Oregano
  • 1 cup Salsa
  • 1 whole Chipotle Pepper, in adobe sauce finely chopped (optional)
  • 1 15.25 oz can Black Beans drained and rinsed
  • 1/3 cup Fresh cilantro chopped, plus more for serving
  • 1/2 Lime plus more for serving
  • 2 cups Shredded Mexican or Cheddar Cheese
  • Greek Yogurt for serving (or Sour Cream)


  • Bring large pan of water to a boil, add chicken breasts and cook 15-20 minutes until chicken is fully cooked. Remove chicken from water and place on cutting board to cool.
  • Meanwhile, heat olive oil over medium-high heat in large sauté pan. Add onions, garlic, peppers and corn. Cook, stirring occasionally until vegetables are softened and corn is slightly browned and toasted, about 8-10 minutes.
  • Once chicken is cool enough to handle, shred using two forks.
  • Add shredded chicken, grated zucchini, cauliflower rice, seasonings, salsa, and chipotle pepper (if using). Cook another 3 minutes.
  • Stir in black beans, cilantro, lime juice and 1 cup of cheese.
  • Pour into casserole pan, top with remaining cheese and bake at 375 for 20-25 minutes until cheese is melted and inside is bubbly.
  • Serve warm with a dollop of sour cream (or Greek yogurt), chopped cilantro and squeeze of lime, if desired.


*If you want to make your own cauliflower rice, simply add 1 head of cauliflower florets to food processor and pulse until riced. 1 head will yield about 3-4 cups.