These meal prep Taco Salad Bowls are the perfect solution for lunch this week. They are simple to throw together and are bursting full of flavor! Check out the Keto-Friendly section for more scrumptious, low-carb ideas!
Hey, y'all! Meal prepping has absolutely saved my life. As a teacher, I have about 25 minutes to cram down my lunch which leaves me zero time to run out and grab something if I don't pack my lunch. Of course, there's always cafeteria food, which honestly isn't horrible, but there are very few low-carb options in the lunch line.
These taco salad bowls are the perfect healthy, and delicious solution to lunch time. They take just minutes to throw together and there is very little cleanup. Simply prepare your taco meat according to packaging instructions. If you are putting your meat directly into the bowl, you'll want to allow it to cool before packing it away for the week. I like to keep my meat separate from the lettuce and toppings so I store it in a small container within the bowl.
Divide your lettuce between 4 storage containers. Top with your favorite toppings, seal up the container and store it in your fridge for 3 days. When it's lunchtime, shake your salad up, add a bit of salsa and sour cream and enjoy!
Kitchen Essentials:
Skillet Measuring Cups Meal Prep Containers or these fabulous glass ones
Ingredients:
1 pound ground beef 1 package taco seasoning 6 cups chopped romaine lettuce 1 cup grated cheddar cheese
Optional Toppings:
Tomatoes Onions Cilantro Olives Jalapenos Sour Cream Salsa
Instructions:
1. Heat a skillet over medium heat. Brown your ground beef, breaking it up as you go. Add in the taco seasoning and cook the beef according to packaging instructions.
2. Divide the lettuce between 4 storage containers. Once the meat has cooled, add it to your container and top with your favorite toppings.
3. Seal the containers and store in the refrigerator for up to three days. Once you're ready to enjoy the salad, shake it up and enjoy!
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