Healthy Taco Salad In A Mason Jar Recipes

HEALTHY TACO SALAD

Steps:

• Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
• Add the remaining 1/2 Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to look charred.
• While the veggies cook, place the cumin seeds in a small, dry pan over medium/high heat and toast them, stirring frequently until golden brown and fragrant, about 2-minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well.
• Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
• Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also just mash them together in a bowl if you wish.
• To assemble:
• Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
• After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
• Seal and refrigerate until ready to DEVOUR.

HEALTHY TACO SALAD IN A MASON JAR

Steps:

• In a large skillet over medium heat add olive oil and chopped red onion. Saute for 3-4 minutes or until almost cooked through.
• Push onions to the side and add lean ground beef. Saute for 7-8 minutes or until cooked through.
• While beef is cooking mix together cumin, paprika, chili powder, salt, pepper, and cayenne pepper in a small bowl.
• Once ground beef is done cooking, turn off heat and add seasoning ingredients. Mix to combine. Using a potato masher or the back of your fork, crumble the ground beef to your desired consistency.
• In a small bowl whisk together the salsa and ranch.
• In four 24-oz. wide mouth mason jars add equal amounts of the salsa-ranch, ground beef mixture, corn, beans, tomatoes, and cheese. Store in the refrigerator for up to 5 days.
• The morning before serving, add ¼ of the avocado, 1 cup of greens, and crushed corn tortilla chips.*
• Shake mason jar well before pouring contents into a large salad bowl to enjoy.

TACO SALAD IN A JAR

Steps:

• Cook ground turkey with one package taco seasoning. and cook as directed on package.
• Add one can tomatoes with diced chilies to the skillet, stir well.
• Set aside to allow to cool.
• Heat refried beans according to package instructions. Set aside to cool.
• Fill each jar with one cup of shredded lettuce.
• Top lettuce with tomatoes.
• Top tomatoes with 2 tablespoons shredded cheese.
• Top cheese with ¼ cup ground beef mixture.
• Top ground beef with ¼ cup refried beans.
• Spoon one tablespoon sour cream on top of each jar.
• Garnish with 5 crushed tortilla chips (optional).

TACO SALAD IN A JAR

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool., In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.

HEALTHY TACO SALAD IN A JAR

Steps:

• In a large skillet, cook the ground turkey until it's no longer pink. Break up the meat into small pieces as it cooks.
• Add the black beans, taco seasoning, and ¼ cup of water. Stir together and continue to cook until the taco mixture is hot and the water boils down.
• Remove from heat and let the taco meat cool.
• After the taco meat cools down, you can put the rest of the salad together.
• Carefully cut the avocado and remove the pit. Then remove the flesh from the skin and chop it into small pieces. Squirt the lime juice over the avocado to help to prevent browning.
• Divide the ingredients among mason jars starting with salsa, then adding greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce.
• After layering everything, place the lid on, close tightly, and stick them in the fridge.
• When ready to eat your taco salad, shake it real good and pour it into a bowl.