Creamy Chorizo Cauli-Rice Casserole

Prep Time10 mins

Cook Time40 mins

Servings: 6 servings

1 tbsp olive oil
1/2 large yellow onion, chopped
1 lb ground chorizo sausage We used hemplers, but johnsonville is good too. Can use soy-rizo or ground beef as well.
6 cups cauliflower rice, cooked and WELL drained We used two 12 oz packages of microwavable cauli-rice.
5 cloves garlic, minced
1 10.5 oz can condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/2 tsp pepper
1 tbsp taco seasoning
1 10 oz can rotel diced tomatoes with green chiles, well drained Can sub plain diced tomatoes instead
1 15 oz can beans of your choice I used a tri-blend of pinto, black beans, and kidney beans.
2 cups shredded cheddar jack cheese

Preheat oven to 350°F. Spray a 13x9 inch casserole dish with cooking spray.
Heat olive oil in a large pot or deep skillet over medium-high heat. Add the ground chorizo and onion and cook until chorizo is browned and onion is softened, about 5-7 minutes. Do not drain grease.
Add cooked cauli-rice and garlic to the meat and onion in the pan and mix well. Saute until garlic is fragrant, about 30 seconds. Transfer the mixture to the casserole dish and set aside.
In a large bowl, combine the cream of chicken, milk, sour cream and seasonings. Whisk well. After the sauce is mixed, stir in the Rotel and the beans. Pour the finished sauce over the cauliflower and chorizo mixture and stir through, ensuring all of the cauliflower is coated and the beans and tomatoes are well distributed throughout.
Evenly spread the cauliflower mixture over the casserole dish and top with cheese. Bake uncovered for 20 minutes or until the cheese is bubbly and the sauce and beans are heated through.
Let cool for 10 minutes before serving and top with any toppings of your choosing. Enjoy!

This can easily be made vegetarian by substituting soy-rizo and cream of mushroom.

For less spice, use ground beef and regular diced tomatoes.