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Meal Prep Taco Salad Lunch Bowls
Meal Prep Taco Salad Lunch Bowls that you can make ahead! These easy taco salads are filled with taco beef, lettuce, cheese, black beans, corn and salsa!
Ingredients
- 1 pound lean ground beef or ground turkey
- salt & pepper
- 2 tablespoons homemade taco seasoning
- ½ cup water
- 6 cups romaine lettuce chopped
- 15 ounce can black beans rinsed and drained
- 15 ounce can corn drained
- 1 cup cherry tomatoes
- 1 cup grated cheddar and/or jack cheese
- 1 cup salsa
Instructions
1.
Heat a large skillet over medium heat. Add
ground beef and sprinkle with salt and pepper. Cook, breaking up the meat,
until beef is browned, about 5 minutes. Add the taco seasoning and water and
reduce heat to a low simmer. Cook, stirring occasionally, until liquid is
mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
2.
Assemble the salads: Divide lettuce between 4 storage containers,
pushing it to the right side of the container. Holding the container so that it
tilts to the right, place the beans and corn next to the lettuce. Once the meat
is completely cooled, carefully spoon it into the left side of each container.
3.
Add tomatoes on top of the beans and corn, and
sprinkle the cheese across the top of the lunch bowls.
4.
Add ¼ cup salsa on top of the taco meat. Seal
each container with a lid and store in the refrigerator for up to 3 days.
5. Next step, click here
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