There are different ways to enjoy taco Tuesday


Let's continue this week thinking of Taco Tuesdays. Some weeks you may try a casserole to mix things up. You can serve this with a taco salad for a satisfying Taco Tuesday meal.

Low Carb Mexican Chicken Casserole

1 pound boneless skinless chicken breast

2 tablespoons olive oil

1 red bell pepper

1 red onion (or White)

2 teaspoons salt

1 teaspoon pepper

1 tablespoon chili powder

1 tablespoon cumin

2 teaspoons dried oregano

1/2 cup sour cream

1 cup salsa (spicy or mild depending on preference)

1/4 cup heavy cream

1 cup pepper jack cheese (shredded)


Heat olive oil (2 tablespoons) over medium heat in a large pan. Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Sauté until softened. Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.

Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb. cooked/shredded chicken breast (1 lb.). Stir to combine.

If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish. Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup). Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy.


Low Carb Mexican Fajita Bowl

2 teaspoons olive oil (divided)

2 bell peppers (small, chopped)

1 onion (small, chopped)

1 clove garlic (minced)

2 ounces diced pimentos (canned)

1 pound minute steak (sliced into strips)

2 teaspoons fajita seasoning

Heat oil in non-stick skillet then add peppers, onions, garlic and pimentos. When crisp-tender, remove veggies and set aside. Add remaining teaspoon olive oil and heat. Sprinkle steak with fajita seasoning as desired then brown.  Divide veggies and steak between 4 bowls. Serve with cheese, salsa and sour cream, if desired.


Low Carb Mexican Cauliflower Rice And Chicken

1 head cauliflower (“riced” chopped finely)

1 pound boneless chicken thighs (or chicken breast, diced into 1/2-inch pieces)

1 1/4 teaspoons sea salt

1/2 teaspoon black pepper

2 teaspoons cumin powder

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper powder

1/2 teaspoon paprika (smoky)

1/4 cup olive oil

1 cup onion (chopped)

2 tablespoons garlic (finely minced)

1/2 green pepper (a medium, chopped)

1 cup cherry tomatoes (chopped)

1/4 cup chopped fresh cilantro

1 tablespoon lime juice

In a large sauté pan over medium-high heat, add the olive oil, onion, green pepper, tomatoes, and garlic.  Sauté for 5-7 minutes and set aside. Add the rice cauliflower to the green pepper, tomatoes, and garlic. (remove from pan and set aside) Next, add chicken and chicken broth to the hot pan. Stir in the salt, pepper, onion powder, garlic powder, paprika, cumin powder, chipotle powder, jalapeno powder, and chili powder. Sauté chicken until lightly browned, about 7 minutes. Lastly, add back in the cooked rice cauliflower, cilantro, and lime juice. Combine well and serve with a lime wedge and avocado slices.


Low Carb Taco Salad

1 pound lean ground beef

2 whole romaine hearts lettuce chopped

1 whole avocado (cubed)

4 ounces cheddar cheese (cubed)

3 ounces grape tomatoes (halved)

2 tablespoons red onion (sliced, 1/2 ounce)

1 teaspoon ground cumin (or 2 tbsp of Homemade Taco Seasoning)




sour cream

Chop and prepare vegetables and cheese.


Place the ground beef in a cold pan over medium heat. Work the ground beef in the pan to break up in to tiny crumbles, about 7 minutes. Add the cumin and salt and pepper to taste. Alternately, use 2 tbsp of taco seasoning. Let cool slightly. Place all of the ingredients into a large bowl and toss with the dressing. Top with a dollop of sour cream and salsa if desired. 

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