Description
This Healthy Taco Salad in a Mason Jar is a vibrant, layered salad perfect for meal prep and quick lunches. Featuring lean ground beef seasoned with a homemade taco spice blend, fresh vegetables, black beans, corn, and creamy avocado, all dressed with a flavorful salsa-ranch mix. Served with crunchy tortilla chips for added texture, this salad is both nutritious and satisfying.
Ingredients
Scale
Taco Meat
- 1 Tbsp. Olive oil
- ¾ cup red onion, finely diced
- 1 lb. lean ground beef (93/7)
- 1 ½ Tbsp. cumin
- 1 ½ tsp. paprika
- 1 tsp. chili powder
- ¾ tsp. salt
- ½ tsp. pepper
- â…› tsp. cayenne pepper
Mason Jar Taco Salads
- ¼ cup salsa (medium)
- ¼ cup ranch dressing
- 1 cup whole kernel corn, rinsed and drained
- 1 cup black beans, rinsed and drained
- 1 cup tomatoes, finely diced
- ½ cup cheddar cheese, shredded
- 1 large avocado, cut into ½-inch cubes
- 4 cups mixed greens
- 20 corn tortilla chips, crushed
Instructions
- Sauté onions: In a large skillet over medium heat, heat olive oil and add finely diced red onion. Sauté for 3-4 minutes until the onions are almost cooked through and fragrant.
- Cook beef: Push the onions to one side of the skillet and add the lean ground beef. Cook for 7-8 minutes, stirring occasionally, until the beef is fully cooked and browned.
- Prepare taco seasoning: While the beef cooks, combine cumin, paprika, chili powder, salt, pepper, and cayenne pepper in a small bowl. This homemade seasoning blend will add vibrant, smoky flavors.
- Season the beef: Once the beef is cooked, turn off the heat and add the seasoning mix to the skillet. Stir well to combine. Use a potato masher or the back of a fork to crumble the ground beef to your desired consistency and evenly distribute the seasoning.
- Make dressing: In a small bowl, whisk together the salsa and ranch dressing until smooth and well blended. This creamy dressing adds moisture and flavor to the salad layers.
- Assemble jars: Divide the salsa-ranch dressing evenly into four 24-oz. wide-mouth mason jars. Layer in the seasoned ground beef mixture, corn, black beans, diced tomatoes, and shredded cheddar cheese.
- Refrigerate: Seal the jars and store them in the refrigerator for up to 5 days, making this a perfect make-ahead meal.
- Add fresh toppings before serving: The morning before eating, add avocado cubes, mixed greens, and crushed corn tortilla chips on top of each jar.
- Serve: Shake the mason jar well to mix all the ingredients, then pour the contents into a large salad bowl and enjoy a fresh and delicious taco salad.
Notes
- Use lean ground beef (93/7) to reduce fat content without sacrificing flavor.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat substitute.
- You can substitute ranch dressing with a Greek yogurt-based dressing for a lighter option.
- The crushed tortilla chips add a crunchy texture but can be omitted to keep the salad gluten-free.
- This salad stores well for up to 5 days, making it ideal for meal prep lunches.
- Use wide-mouth mason jars (24-oz) for easy layering and serving.
