Mexican Casserole (Low Carb + Vegan Option)

Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream!
It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it!

First things first! Since I added there is a Low Carb + Vegan option...
I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!)

Options:

For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping.
And add slices of avocado.
​
For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce.

For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top.

Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love!

Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!

MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale

Ingredients:

• 2 cups rice (cooked)
• 1 cup shredded chicken (cooked)
• 1/4 cup onion (sautéed)
• 3/4-1 cup salsa (see Notes*)
• 1/2 bell pepper (chopped)
• 1/2 cup tortilla chips (crushed)
• 3/4 cup Mexican cheese shreds
• 1/4 cup cilantro (chopped)
• 1/2 jalapeno (sliced)
• 1/4 tsp paprika
• 1/4 tsp chipotle powder 
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• Pinch of Salt + Black pepper
• Sour cream (for topping, optional)
• 9 x9 Baking Pan
  

Directions:

1. Preheat oven to 425.
2. Sautee onions in a pan until fragrant. Add in chicken and 1/2 cup of salsa and mix around on a low heat, for a few minutes.
3. In a large sized mixing bowl, add the cooked rice and then add all spices. Stir until incorporated. Slowly add in salsa to the bowl and mix. Add in the chicken mixture from pan to the bowl and stir it all together, until combined.
4. Spray or coat a 9x9 baking pan with coconut oil. Pour in mixture and even out with a spatula.
5. Top evenly with the cheese. Then evenly add the crushed tortilla chips. Top with the slices of jalapeno. Bake for 20-25 minutes. *Until cheese is melted and the tortilla chips are crispy!
6. Serve with sour cream, scallions & chopped cilantro. Most of all enjoy!

Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!