These Taco Salads are amazeballs and perfect for healthy meal prep! You’ve got protein from the beef, fat from the olive oil, some delicious carbs from the brown rice, black beans and corn and lots of veggies and flavor too. Mixed together, it’s just SO good.
Get out six Tupperware containers or six big jars (which is what I used, I save them).
Heat olive oil over medium heat and cook the bean, pepper, rice, corn mix. I've seen organic versions of this at most grocery stores. Cook until just heated, remember each ingredient is already cooked.
Next, put a pan on the stove and set to medium-high heat.
Add the ground beef and all the spices. I do not add additional fat to this because then it's just too much and gets oily.
Cook the beef until no longer pink. Set aside.
Now align your jars and all of your ingredients like your chopped veggies.
Add one tbsp of olive oil to each jar.
Sprinkle with cumin, salt and pepper.
Add tomatoes, onion and cilantro to each jar equally.
Add beef to each jar equally.
Add rice, beans, corn, pepper mixture to each jar equally.
Last, top each jar with romaine.
Store them in the fridge until ready to eat.
Then shake em up and serve in a bowl!
Notes
I would’ve also added avocado to this salad, which would have been amazing, but mine was still very hard and unripe. If you have some ripe ones in the house, just chop them up and toss them in!