Taco Salad Meal Prep
This Taco Salad Meal Prep is a healthy way to change up your meals with a Tex Mex inspired salad bowl filled with taco beef, lettuce, salsa and guacamole!
Servings 3 servings
- Shredded romaine lettuce
- Shredded cheese
- Sour Cream or Taco Ranch
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.
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 Instructions: 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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of lettuce, you can substitute with Napa cabbage, green cabbage, purple cabbage, or any other greens you like.
- Instead of ground beef, you can substitute ground chicken, ground turkey, chicken breast or even steak. If you want to make them vegetarian, I would recommend using black beans and corn instead of the ground beef.
- If you want to make it a fuller salad, consider adding brown rice, quinoa or even cauliflower rice.
Calories: 272kcal | Carbohydrates: 6g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 173mg | Potassium: 657mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 4mg