Taco Meat Salad
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A layered taco salad in one large jar, with salsa and sour cream dressing on the bottom and seasoned beef, veggies, cheddar and romaine on top. Shake it out into a bowl and eat.
Ingredients
Dressing
- 1 1/2 tbsp salsa
- 1 1/2 tbsp sour cream
Salad
- 1/2 cup sliced bell pepper
- 1/4 cup sliced red onion
- 1/2 cup cooked seasoned taco ground meat
- 1/2 cup halved grape tomatoes
- 1/4 cup shredded cheddar
- 1 cup chopped romaine
Equipment
- large jar
- mixing bowl
- skillet
- cutting board
Directions
- Prepare: Cook the taco-seasoned ground meat all the way through, drain it if needed, and let it cool. Stir the salsa and sour cream together for the dressing.
- Assemble: Put the salsa-cream mixture in the bottom, then add peppers, onion, meat, tomatoes, cheddar, and lettuce.
- Store: Refrigerate right away and eat within 2–3 days.
- Serve: Keep the jar upright until you are ready to eat. Tip it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 424g | Calories: 502kcal | Carbohydrates: 15g | Protein: 29g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1.5g | Cholesterol: 121mg | Sodium: 450mg | Potassium: 903mg | Fiber: 4.3g | Sugar: 7.9g | Vitamin A: 5572IU | Vitamin C: 76mg | Calcium: 290mg | Iron: 3.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); sliced bell pepper counted as green bell pepper, cooked counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.