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Meals I Can Make: Taco Salad Mason Jar

Eating healthy and prepping good-for-you meals can be a challenge. That's why the JS girls have created this delicious and easy Taco Salad recipe for you to grab on the go.

We love the ease of prepping a salad the night before, so you can grab it as you dash out of the door every morning for work. This salad feels indulgent and satisfies your Mexican food craving (who doesn't love tacos?!). Bon Appetit! 

Makes two salads in two 32oz mason jars.

Ingredients

1 lb grass-fed ground beef
1-2 tbsp taco seasoning of your choice 
1/4 cup water 
1/2 cup of your favorite salsa 
2 handfuls mixed medley cherry tomatoes 
1 2.25oz can sliced black olives 
1/2 can whole kernel corn (no sugar added) 
3/4 can black beans, rinsed 
2 handfuls kale 
2-3 tbsp shredded cheese 
2-3 green onions, sliced 
1-2 handfuls blue tortilla chips 
1 avocado 
1 lime
cilantro as garnish 

Directions

1.

To make meat, set stove to medium high heat.

2.

Add ground beef to large pan. 

3.

Add taco seasoning to the meat. 

4.

Stir in the water. 

5.

Stir the meat for approximately 5 minutes or until fully cooked and golden brown.

6.

Let meat cool. 

7.

Add salsa to the bottoms of your mason jars. 

8.

Next start layering your salad, starting with the cooled taco meat. Add desired amount. (You most likely will have meat leftover to save and can use for another dish if you’d like.)

9.

Then add whole tomatoes, black olives, corn, black beans, and kale. 

10.

Next sprinkle cheese and green onions. 

11.

Screw lid tightly and store in refrigerator for up to 3 days.

12.

When ready to enjoy, shake mason jar well mixing up all the ingredients and allowing salsa to coat everything thoroughly. 

13.

Then top with crunchy tortilla chips, avocado, a squeeze or two of lime and fresh cilantro.

Note

*Opt for organic ingredients when possible. 

* Also, we usually just make 1 lb of ground beef so it’s done and can be used for additional dishes. Cook once, eat twice! ;) 

Recipe by Sincerely Kara