Description
This quick and easy lunch recipe is not only delicious, it’s packed with healthy food! Layers of lettuce, tomatoes, beans and more!
Ingredients
Scale
- 1 cup salsa – homemade (recipe here) or store bought
- 2 cups lettuce – cleaned and cut
- 1 cup tomatoes – cleaned and quartered
- 1 cup black Beans – drained and rinsed
- 1 cup corn Salsa – homemade (recipe here) or store bought
- 1 pound Taco Meat (ground beef, turkey, chicken) – Slow Cooker recipe here
- 1 cup shredded cheese
- Tortilla Strips or Corn Chips
- 4 large Mason Jars (16 ounce) – wide mouth jars work best
Instructions
- First, cook the taco meat; estimate 1 pound of meat for 4 servings.
- Next, cut lettuce and tomatoes
- Drain beans
- Evenly divide ingredients among the mason jars or containers you will use. Layer ingredients from bottom to top- salsa or dressing on the bottom, then meat, tomatoes, corn salsa, beans, cheese, lettuce, and lastly, tortilla chips
- Add lid to jar
- Store in refrigerator until serving
Notes
- If desired, add a few sprigs of cilantro with the lettuces or a lime to squeeze over the salad at the very top.
- If you like sour cream in your taco salad, layer it below the cheese.
- You can vary the ingredients as you like, but make sure to put the juicier ingredients at the bottom of the jar. Add drier ingredients like cheese, or those prone to wilting like lettuces, towards the top if you will not be serving the salads immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad