Low-Carb Taco Casserole

Happy Taco Thursday & Happy New Years Eve!! 

I can't believe it's almost 2016! This year has flown by so quickly! I read that Carrie Underwood is performing at New Years Rockin' Eve, so I might tune in to watch her sing! I'm not sure I can stay awake until midnight though; I'll probably end up falling asleep!

Since it's New Years Eve, I figured I would post a healthy recipe that's perfect to serve at a party. You can eat this by itself, serve it with gluten-free tortillas, or crispy tortilla chips! This dish is so colorful and full of delicious flavors. 

Let's get to cooking!

Low-Carb Taco Casserole (serves about 8)

• 2 lbs ground chicken
• 4 bell peppers, medium diced 
• 1 yellow onion, diced 
• 1 cup small trio-colored tomatoes, halved
• 2 cups mexican cheese blend
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt & pepper, to taste
• olive oil to grease pan
• cilantro, to garnish

Preheat your oven to 400 degrees.

Heat olive oil in a large pan over medium-high heat. Once hot, add onions and saute for about 3 minutes, or until translucent. Add in bell peppers and cook for another 4 minutes, or until slightly softened. Add in ground chicken and brown, stirring constantly. Now add in halved tomatoes. Season with spices, salt, and pepper. Once everything is cooked, transfer into a casserole pan, and sprinkle on cheese blend. Place in oven for about 25 minutes, or until cheese is melted.

Serve with tortilla chips or tortillas! Enjoy!!

-Juliet