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Taco Meat Salad

Course Salad
Cuisine American
Keyword mason jar salad, meal prep taco salad, taco meat salad, taco salad in a jar
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 salad
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

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.