Taco Beef and Black Bean Jar
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A layered quart-jar salad with seasoned taco-style beef, black beans, corn, peppers and cheddar over ranch. Pack it ahead for a grab-and-go lunch, then tip it into a bowl and toss.
Ingredients
Dressing
- 2 tbsp prepared ranch dressing
Salad
- 4 oz fully cooked ground beef
- 1/2 cup cooked black beans
- 1/2 cup cooked corn
- 1/2 cup diced green bell pepper
- 1/2 cup halved cherry tomatoes
- 2 tbsp shredded cheddar
- 1 handful chopped romaine
Equipment
- quart jar
- skillet
- cutting board
- chef’s knife
Directions
- Prepare: Brown the ground beef until fully cooked and let it cool thoroughly. Use beans and corn that are cooked and drained.
- Assemble: Add the ranch dressing, then the beef, beans, corn, bell pepper, tomatoes, cheddar, and romaine.
- Store: Keep it refrigerated and plan to eat it within 2–3 days.
- Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 507g | Calories: 655kcal | Carbohydrates: 40g | Protein: 32g | Fat: 42g | Saturated Fat: 14g | Trans Fat: 1.4g | Cholesterol: 103mg | Sodium: 783mg | Potassium: 1177mg | Fiber: 11g | Sugar: 8.4g | Vitamin A: 3895IU | Vitamin C: 77mg | Calcium: 187mg | Iron: 5.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); fully cooked ground beef counted as beef, 85% lean, raw, cooked black beans counted as canned black beans (one can 250 g). Brands and portions vary, so use it only as an approximation.