Imagine a lunch so convenient, so delicious, and so Instagram-worthy that it transforms your midday meal from boring to extraordinary! Our Taco Salad in a Jar is not just a recipe, it's a culinary revolution that combines the bold flavors of Mexican cuisine with the ultimate meal-prep convenience. Perfect for busy professionals, health-conscious foodies, and anyone who wants a portable, delectable lunch that stays fresh and crisp until the moment you're ready to devour it.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese
- 1 cup salsa
- 1 cup sour cream
Instructions
- Begin by preparing all your ingredients. If you are using ground beef or turkey, cook it in a skillet over medium heat until fully browned. Drain any excess fat and add the taco seasoning according to package instructions, mixing it well with the meat. Set aside to cool slightly.
- While the meat is cooling, wash and chop the romaine lettuce into bite-sized pieces. Place the chopped lettuce in a large bowl or directly into your jars if you are assembling them right away.
- Next, take the cherry tomatoes and slice them in half. Add the halved tomatoes to the bowl with the lettuce.
- Open the can of corn, drain it, and rinse it under cold water to remove any excess sodium. Add the corn to the bowl with the lettuce and tomatoes.
- Open the can of black beans, drain and rinse them thoroughly. Add the black beans to the bowl as well, mixing everything together gently.
- Now, prepare your jars. If you are using quart-sized mason jars, start by adding a layer of the lettuce mixture at the bottom of each jar.
- Next, layer the seasoned ground beef or turkey on top of the lettuce in each jar. This will help keep the other ingredients fresh and prevent sogginess.
- Continue layering by adding the corn, followed by the black beans, and then the halved cherry tomatoes. Make sure to distribute the ingredients evenly among the jars.
- Next, add a generous layer of shredded cheese on top of the vegetables in each jar.
- For the final layers, add salsa and sour cream. You can either layer them directly on top or pack them in small containers to keep them separate until you are ready to eat.
- Once all the ingredients are layered in the jars, seal them tightly with the lids. These taco salads can be stored in the refrigerator for up to 4 days, making them a perfect meal prep option.
- When you are ready to eat, simply shake the jar to mix the ingredients or pour them into a bowl. Enjoy your delicious Taco Salad in a Jar!
Tips
- Layer Order Matters: Always start with lettuce at the bottom and meat on top to prevent soggy ingredients.
- Use Wide-Mouth Mason Jars: They make layering and eating much easier.
- Prep Ingredients in Advance: Chop vegetables and cook meat ahead of time to save time during assembly.
- Keep Wet Ingredients Separate: Pack salsa and sour cream in small containers to maintain crispness.
- Customize Your Salad: Feel free to swap ground beef for chicken, turkey, or a vegetarian protein option.
- Shake Before Eating: When ready to eat, give the jar a good shake to mix all ingredients evenly.
- Store Smartly: These salads can be refrigerated for up to 4 days, making them perfect for meal prep.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 90mg
