Healthy Lunch Ideas for School Salad "Meal Prep Taco Salad Lunch Bowls"
Ingredients
- 15 ounce can black beans rinsed and drained
- 15 ounce can corn drained
- 1 cup cherry tomatoes
- 1 cup grated cheddar and/or jack cheese
- 1 cup salsa
- 1 pound lean ground beef or ground turkey
- salt & pepper
- 2 tablespoons homemade taco seasoning
- ½ cup water
- 6 cups romaine lettuce chopped
Instructions
- Heat a large skillet over medium heat. Add ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until beef is browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
- Assemble the salads: Divide lettuce between 4 storage containers, pushing it to the right side of the container. Holding the container so that it tilts to the right, place the beans and corn next to the lettuce. Once the meat is completely cooled, carefully spoon it into the left side of each container.
- Add tomatoes on top of the beans and corn, and sprinkle the cheese across the top of the lunch bowls.
- Add ¼ cup salsa on top of the taco meat. Seal each container with a lid and store in the refrigerator for up to 3 days.
- When ready to eat, shake or stir to combine and enjoy!
This article adapted from this site
