Taco Salad In A Jar Recipe

I recently mixed lean ground turkey seasoned with taco spices with black beans, corn, juicy tomatoes and crisp romaine lettuce layered in a jar. Topped with cheddar, creamy sour cream and salsa with avocado, my Mason Jar Salad promises rich textures and flavors that make lunchtime an adventure worth experiencing.

I recently put together my Taco Salad In A Jar and it totally blew my mind. This recipe is a fun twist on a classic salad served in your favorite mason jar meal style that’s perfect for a quick lunch.

I started by browning 1 pound lean ground beef cooked with 1 packet taco seasoning mix and then layered it with 1 can (15 oz) black beans, drained and rinsed, and 1 can (15 oz) corn, drained. I added 1 cup diced tomatoes and 2 cups chopped romaine lettuce to freshen things up.

Then I tossed in 1/2 cup shredded cheddar cheese along with 1/2 cup salsa and 1/4 cup sour cream to give it a creamy kick. If you’re into a bit more texture choose to add 1 avocado, diced (optional), and top it all off with crushed tortilla chips.

This is a perfect make ahead lunch really steeped in the Salad In A Jar vibe and ideal for busy days.

Why I Like this Recipe

1. I like that it’s super easy to make even when I’m in a hurry
2. I love the mix of flavors from the meat, beans, tomatoes, and crunchy chips
3. I really enjoy how healthy it is while still tasting amazing
4. I appreciate that I can switch things up sometimes, like adding avocado if I’m feeling it

This taco salad in a jar is so cool cause it’s fast and easy to put together. Its not only delicious but it’s also jammed with healthy stuff. Its got layers upon layers of crunchy lettuce, fresh tomatoes, zesty beans and a handful of other yummy bits. Every bite gives me a totally different flavor burst that makes lunch something I actually look forward to.

Ingredients

• Ground meat provides protein and savory flavor to satisfy your hunger.
• Black beans offer fiber and protein while boosting heart health and fullness.
• Corn adds a sweet crunch and carbohydrates, making every bite lively and fun.
• Romaine lettuce delivers vitamins and a crisp texture while lightening the dish.
• Avocado (optional) supplies creamy healthy fats, balancing bold flavors superbly.
• Crushed tortilla chips give a satisfying crunch and a touch of saltiness.
• Salsa brings vibrant, zippy flavor and a splash of heat to the mix.
• Sour cream offers a cool, creamy finish that mellows spicy, bold notes.
• Taco seasoning mix enhances the meat with a burst of classic Mexican spices.

Ingredient Quantities

• 1 pound lean ground beef or turkey cooked with 1 packet taco seasoning mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 cup diced tomatoes (about 2 medium tomatoes)
• 2 cups chopped romaine lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup sour cream
• 1 avocado, diced (optional)
• Crushed tortilla chips for topping

How to Make this

1. Brown the lean ground beef or turkey in a large pan over medium heat and stir in the packet of taco seasoning until it’s well combined and cooked through.

2. While the meat is cooking, drain and rinse the black beans and corn in separate colanders.

3. Dice the tomatoes into small pieces and if you’re using avocado, dice that as well.

4. Wash and chop the romaine lettuce into bite-sized pieces.

5. Grab your jar or container, and start layering the ingredients. First, add a layer of the cooked meat.

6. Next layer in the black beans, then the corn, and then the diced tomatoes.

7. Add in the chopped lettuce, then sprinkle the shredded cheddar cheese on top.

8. Spoon a layer of salsa over the cheese and then add a drizzle of sour cream.

9. If you did dice the avocado, add it now and finish everything off with a generous sprinkle of crushed tortilla chips on top.

Equipment Needed

1. A large pan for browning the meat and mixing in the seasoning
2. A colander to drain the black beans
3. Another colander (or clean one) to drain the corn
4. A sharp knife for dicing the tomatoes and avocado
5. A cutting board for chopping the lettuce, tomatoes, and avocado
6. A jar or container for layering all the ingredients
7. Measuring cups and spoons to portion out the salsa and sour cream
8. A spatula for stirring the meat during cooking

FAQ

Taco Salad In A Jar Recipe Substitutions and Variations

• If you don’t have beef or turkey ready, try ground chicken or even a plant based meat alternative instead.
• If black beans are out, you could swap ’em with pinto or kidney beans, they work fine in a taco salad.
• You could use frozen corn that you’ve thawed instead of the canned version for a similar crunch.
• Swap romaine lettuce with spinach or mixed greens if you wanna try something different but still keep that fresh crunch.
• If you’re not in the mood for cheddar cheese, Monterey Jack or pepper jack can give you a nice, spicy kick instead.

Pro Tips

1. When you’re browning the meat, make sure your pan is hot enough so the meat gets a nice sear, it helps intensify the flavor instead of just simmering in its own juices.
2. Drain the beans and corn really well cuz any extra water can make your layers runny and mess with the taste.
3. After you cook the meat, let it sit for a few minutes before you layer it in the jar so those spices have time to meld through the meat.
4. If you want an extra flavor kick, squeeze a little lime juice over the salsa or toss it in with the tomatoes, it freshens up the whole dish just right.