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Taco Salad in a Jar

Recipes, Salad, The Fit Soul | 1 comment

 
 
Taco Salad in a Jar

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!

 

 

 

5 from 1 vote
Taco Salad in a Jar

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.

Servings: 4 Jars
Ingredients
  • 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
Instructions
  1. 1. Cook ground meat in a pan over medium heat. Use a spatula or fork to break it up into crumbled pieces. 

  2. 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.

  3. 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. 

  4. 4. Store in the refrigerator until ready to eat.  

1 Comment

  1. Carolyn Hill

    5 stars
    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!

    Reply

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