Taco Salad Meal Prep

Yumna Jawad

Updated Dec 25, 2025

5 from 12 votes

This Taco Salad Meal Prep is a fun way to change up your meals - a salad bowl filled with taco beef, lettuce, salsa, sour cream and cheese!

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Prep Time 10 minutes
Servings 4 servings
Comments
7

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Taco Salad.
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A taco Salad meal prep

If you’re looking for more fun meal prep ideas like my last chicken meal prep, consider making this taco salad meal prep! You can load it up with lettuce, beef, chicken or turkey and all your favorite toppings. It’s a great recipe to meal prep for the week that’s easy, wholesome and delicious!

Happy Cooking!
– Yumna

Focus KW Ingredients

Ingredients for the recipe: taco beef, lettuce, salsa, cheese, green chiles
  • Protein. I always recommend some type of protein as the base. That could be ground beef, ground chicken, ground turkey or even chicken breast or steak cut into bite-sized pieces. For a vegetarian taco bowl, consider mixing black beans and corn and even adding a grain to it like brown rice or quinoa.
  • Toppings. Fill up the taco salad bowl with lettuce, tomatoes (or salsa) and anything else you would normally top your taco with. I like including shredded cheese, guacamole or avocado, sour cream and diced green chiles.

How to Make Taco Salad Meal Prep

Lettuce placed in containers.
Step 1: Once you have your ingredients prepped, it’s all about making the taco salad bowls. If you’re using the meal prep containers like I am, I recommend keeping the lettuce and the protein separate. You want the lettuce to stay crispy and fresh after a few days in the fridge so it’s best to keep it dry and divided.
Other toppings placed into the containers.
Step 2: Then, add in the taco beef or whatever protein you’re using and all the accompaniments. For taco salad meal prep purposes, I love using small reusable containers within the meal prep containers to keep the accompaniments separate. This is especially great for salsa, sour cream and guacamole.
Taco Salad.

Taco Salad Meal Prep

Author: Yumna Jawad
5 from 12 votes
This Taco Salad Meal Prep is a fun way to change up your meals – a salad bowl filled with taco beef, lettuce, salsa, sour cream and cheese!
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings4 servings

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Ingredients
 
 

For Taco Beef

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound lean ground beef
  • 1 tablespoon taco seasoning
  • ½ cup tomato sauce

For Assembly

  • Romaine lettuce shredded
  • Shredded cheese
  • Guacamole
  • Sour Cream or Taco Ranch
  • Salsa

Instructions

  • Heat olive oil in a medium skillet cook the onions until they soften slightly, about 2-3 minutes. Add ground beef, season with salt, pepper and taco seasoning, then cook until no longer pink, about 5-7 minutes. Add tomato sauce and stir to combine.
  • Transfer the taco beef into 6 meal prep containers. Add shredded lettuce and condiments of choice, keeping items in separate containers or compartments for best freshness.
  • Store in the fridge for up to 5 days.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. I use the Bentgo 3-Compartment Glass Containers to store them, and it’s great for reheating in the microwave.
Freezing: You can also freeze the cooked taco beef for up to 3 months. To re-heat, thaw in the fridge overnight and then in the microwave when ready to eat.
Nutrition Facts: Note the nutrition label is only for the taco meat. The toppings are not included in the estimate.

Nutrition

Calories: 246kcal, Carbohydrates: 4g, Protein: 23g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 271mg, Potassium: 481mg, Fiber: 1g, Sugar: 2g, Vitamin A: 192IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Vary the toppings. When you’re making a taco, it’s all about the abundance of salsa, avocados, sour cream and cheese. For this meal prep variation, the same idea works. Get a good balance of fresh, spicy and salty toppings to pull all the flavors together.
  2. Keep ingredients separated until ready to eat. With all the toppings and sauces, it’s important to keep everything in separate containers or compartments so that the greens don’t wilt, and the items all stay as fresh as possible.
  3. Keep the meals for up to 4 days. For most prepared meals, especially this one with ground beef, the safe zone is 3-4 days. Use this handy fridge and freeze storage chart from the FDA for more guidelines.
  4. Freeze only the taco beef for best results. Since this recipe is a salad bowl type of meal prep, it’s best to only freeze the cooked beef and no other ingredients, since they don’t freeze well.
Taco salads prepped in glass meal prep containers

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Comments

  1. Diana Marchunt says:

    From what I have seen recipes are healthy especially the salads. Other meals looked and sounded easy and delicious.

    Reply
    1. Yumna Jawad says:

      Thank you!

      Reply
  2. Andrea says:

    Love your tips for making taco salad meal prep.

    Reply
    1. Tammy Joseph says:

      Love the recipes THANK YOU !!!

      Reply
      1. Yumna Jawad says:

        Yay! You’re so welcome!

        Reply
  3. Stacie says:

    Could you please tell me what brand your glass 3 compartment meal prep containers? They look really nice. Thanks you!

    Reply
    1. Yumna Jawad says:

      Great question. These are made by Bentgo, and you can get them on Amazon.
      Here’s the affiliate link: https://amzn.to/2IpYNPp

      Reply