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Meal Prep Taco Salad Lunch Bowls

kristineskitchenblog.com
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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 salads
Calories: 508kcal

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

  • 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.
  • When ready to eat, shake or stir to combine and enjoy!

Nutrition

Serving: 1/4 of recipe | Calories: 508kcal | Carbohydrates: 49g | Protein: 44g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 1230mg | Potassium: 1420mg | Fiber: 13g | Sugar: 10g | Vitamin A: 7315IU | Vitamin C: 22mg | Calcium: 301mg | Iron: 7mg
Nutrition information is only an estimate.
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