Meal Prep Taco Salad Recipes
MEAL PREP TACO SALAD
Steps:
- Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover.
- Simmer on low for about 20 minutes.
- Divide the meat equally between the 4 meal prep containers.
- Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
- Divide the lettuce in 4 ziplock bags.
- Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
- To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
- Top with the meat, pico de gallo, cheese and finish with dressing.
Nutrition Facts : ServingSize 1 salad, Calories 313 kcal, Carbohydrate 13 g, Protein 28.5 g, Fat 17.5 g, SaturatedFat 5.5 g, Cholesterol 92.5 mg, Sodium 917.5 mg, Fiber 4 g, Sugar 5.5 g
TACO SALAD
I grew up with my mom making this salad in her big gold bowl. Us kids would always tease her because the salad seemed to grow each time she made it. Now I am making this salad for my kids in my big blue bowl. Oh, and mom still has the big gold bowl--it always brings back memories!
Provided by utahmomtotwo
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine onion, tomato, lettuce, cheese, tortilla chips and avacado.
- Brown ground beef; drain. Add kidney beans and cook till beans are heated through.
- Add meat mixture to bowl; pour dressing over top and toss to combine.
- Serve immediately!
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Ratings 10Category SaladCuisine American, Tex MexTotal Time 20 mins
- Heat olive oil in a medium skillet cook the onions until they soften slightly, about 2-3 minutes. Add ground beef, season with salt, pepper and taco seasoning, then cook until no longer pink, about 5-7 minutes. Add tomato sauce and stir to combine.
- Transfer the taco beef into 6 meal prep containers. Add shredded lettuce and condiments of choice, keeping items in separate containers or compartments for best freshness.
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- 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.
- 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.
- Add tomatoes on top of the beans and corn, and sprinkle the cheese across the top of the lunch bowls.
- 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.
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4.8/5 (5)Total Time 20 minsCategory Main CourseCalories 458 per serving
- In a small bowl stir together onions, tomatoes, cilantro, and jalapenos. Set aside. Stir together ranch dressing and adobo sauce and set aside.
- In a large pan/skillet over medium-high heat on the stove, saute ground beef along with chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste. Continue to saute until meat is well-browned.
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