Keto Chicken Taco Casserole

Ingredients

2 packs cauliflower rice

2 cans of black beans

1 whole onion

2 cloves of garlic

Salt & pepper

Mojo rub

Paprika

Smoked chili powder

Taco seasoning

1 whole Rotisserie chicken

1-2 cups of kettle & fire chicken broth

Salsa (I used the publix brand from the deli section)

1 whole avocado

Cheese

4 eggs

Directions

Preheat oven to 350

Microwave two bags of cauliflower rice (do not overcook, open immediately to prevent water build up. Careful of the steam)

Chop onion and Sauté (until desired color) add in garlic last and cook for 1 minute. put in bowl and set aside

Strain cauliflower rice and then add to a buttered pan over medium to high heat. Brown cauliflower rice. Add butter as needed. Cook for about 3-5 minutes or until to desired color. (I did each bag separately) then add in chicken broth a little bit at a time, mixing and letting it soak up the broth before adding more. (I added about a cup and a half)

Add onions to cauliflower rice. Stir and add in salt, pepper, mojo rub. Put in your casserole dish.

Crack one egg and mix into the cauliflower & onion mixture in your casserole dish.

Pull rotisserie chicken off of bones. Place into a large bowl

Strain beans and add to chicken bowl, also add salsa.

Put desired seasonings into chicken mixture. Salt, pepper, mojo rub, paprika, smoked chili powder.

Add 3 eggs to mixture. Stir well.

If using cheese in whole dish. Add a very generous layer of cheese on top of the cauliflower rice

Pour mixture on top of the cauliflower rice/cheese layer

Place into the oven for 25- 30 minutes minutes.

Add aluminum foil to the top and place back into the oven for another 5-10 minutes or until the egg is solidified.

Take the foil off the top and add cheese to the top and place back in the oven until it is melted (this won’t take long)

Let cool for 10 minutes. Scoop add your extra salsa, avocado, and more cheese if desired! Enjoy!