Mexican Casserole

INGREDIENTS

Mexican Chicken

2 1/2

lbs boneless, skinless chicken breasts

150 g

bell pepper, diced

150 g

onion, diced

1 tbsp

butter

2 tbsp

taco seasoning

2 tbsp

dry ranch mix

4 tbsp

Goya Recaito (or one bunch of fresh cilantro)

7 oz

can Pato tomato sauce

4 1/2 oz

can diced green chiles

1 tbsp

minced garlic

2 tbsp

lime juice (doesn't have to be fresh) + more to taste

salt & pepper

Casserole

head of cauliflower

1 can

corn, drained

1 can

black beans, drained

1 cup

egg whites

1 tbsp

taco seasoning or store-bought

1 tbsp

dry ranch mix or store-bought

8 oz

greek yogurt cream cheese (optional)

3/4 cup

shredded cheese (optional) (I used Mexican)