I really love taco salad! This recipe is super-fast but delicious. It’s not laden with lots of calories and fat that you would get from something like a queso dip, but you’re not going to miss the flavor whatsoever. This is a hearty go-to in our house. You can literally whip this up in a few minutes. As a variation, try switching out the beef for chicken or just do a layered salad.
Salads in a jar are a great idea, so fast, so easy. A quick way to prep and be ready for the rest of your week. You don’t want to miss trying this delicious taco salad.
Because it’s served in a mason jar, it makes the perfect portable lunch that won’t get soggy. Make up several jars and enjoy them all week.
Enjoy!
I really love taco salad! This recipe is super-fast but delicious. It's not laden with lots of calories and fat that you would get from something like a queso dip, but you're not going to miss the flavor whatsoever. This is a hearty go-to in our house. You can literally whip this up in a few minutes. As a variation, try switching out the beef for chicken or just do a layered salad.
Salads in a jar are a great idea, so fast, so easy. A quick way to prep and be ready for the rest of your week. You don't want to miss trying this delicious taco salad.
Because it's served in a mason jar, it makes the perfect portable lunch that won't get soggy. Make up several jars and enjoy them all week.
ps. As a health tip, salsa is a great salad dressing swap.
- 1 lb. ground meat (beef, chicken, turkey, etc.)
- 1 tsp. garlic salt
- 1 tsp. onion salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 2 cups salsa (organic store-bought brands are fine)
- 2 cups shredded carrots
- 2-3 chopped tomatoes
- 2 heads romaine lettuce, chopped
- 1 avocado, chopped
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1. Cook ground meat in a pan over medium heat. Use a spatula or fork to break it up into crumbled pieces.
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2. Add the seasonings. The meat is done when it is browned all the way through. Drain as much of the excess oil as possible.
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Use a 16-ounce mason jar with a wide mouth to store your salad. Add the following ingredients in order to the mason jar: about ½ cup salsa to the bottom of the jar, ½ cup meat, shredded carrots, tomatoes, chopped romaine lettuce, and avocado. *Add optional 1 TBSP of cheddar cheese and cover with the lid.
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4. Store in the refrigerator until ready to eat.
I love, love, love this recipe. The only thing I do differently is to keep the taco meat in a separate container. I work from home now and like my taco meat warmed. So, I throw it in the microwave 30 seconds then add it to the rest of the ingredients. This salad is so unction and filling, I feel like I’ve been to a Mexican restaurant. This is a go-to and will continue to be for me! Way to go Amy! Thanks!