Mexican Cauliflower Rice Casserole

healthy-liv.com

Dani Strawbridge

2 tsp. cooking oil (I use avocado oil or other oil safe for medium heat)

1 medium onion, chopped

1 bell pepper, chopped

24 oz. cauliflower rice (I use frozen)*

½ tsp. each black pepper and salt

¼ tsp. cayenne pepper, optional (I add for some heat if using mild salsa)

1 ½ cups mild or medium salsa

½ cup plain yogurt or Greek yogurt

3 cups shredded cooked chicken (about 16 oz cooked.)**

15 oz. can black beans

½ cup fresh, frozen, or canned corn kernels

¾ cup shredded cheddar or four-cheese Mexican blend

Directions at healthy-liv.com

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