This casserole may say breakfast, but it is perfect for any meal! I love to make it on a Sunday and use it as leftovers for actual tacos, taco salad, + even wrapped in a lettuce leaf for a quick post-workout protein snack.
Serving Size 1/5 of the casserole with 1 egg
Servings 5
- Amount Per Serving
- Calories 381
- % Daily Value *
- Total Fat 22.8g36%
- Total Carbohydrate 7.6g3%
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 350 degrees F. In a skillet over medium heat, spray a bit of oil to cook, then add in the bell pepper + scallions. Cook 1-2 minutes.
Add in the chicken meat with the taco seasoning- mix well + cook until nearly complete- roughly 5-6 minutes.
In a baking dish, place the chicken + veg mix and top with the cheese, salsa, tortilla chips, + jalapeño.
Bake the dish until cheese is melted. Top with the crushed chips, cilantro, avocado, + eggs.
Ingredients
Directions
Preheat the oven to 350 degrees F. In a skillet over medium heat, spray a bit of oil to cook, then add in the bell pepper + scallions. Cook 1-2 minutes.
Add in the chicken meat with the taco seasoning- mix well + cook until nearly complete- roughly 5-6 minutes.
In a baking dish, place the chicken + veg mix and top with the cheese, salsa, tortilla chips, + jalapeño.
Bake the dish until cheese is melted. Top with the crushed chips, cilantro, avocado, + eggs.