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High Protein Beef Taco Salad Jars - Meal Prep That Actually Stays Crunchy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean ground beef: 1 to 1.25 pounds (90–95% lean works well).
  • Taco seasoning: 2–3 tablespoons (homemade or store-bought, low sodium if possible).
  • Black beans: 1 can (15 ounces), rinsed and drained.
  • Corn: 1 cup (frozen and thawed or canned and drained).
  • Cherry tomatoes: 1.5 cups, halved.
  • Red onion: 1/3 cup, finely diced.
  • Bell pepper: 1 large, diced (any color).
  • Romaine or mixed greens: 6–8 cups, chopped.
  • Avocado: Optional for day-of topping, not layered in jars.
  • Cilantro: Small handful, chopped.
  • Shredded cheese: 1–1.5 cups (cheddar, Monterey Jack, or Mexican blend).
  • Greek yogurt dressing: 3/4–1 cup plain Greek yogurt + 2–3 tablespoons lime juice + 1–2 tablespoons olive oil + salt, pepper, and a pinch of cumin.
  • Salsa: 3/4–1 cup, your favorite style.
  • Lime wedges: Optional, for serving.
  • Jars: Five 24–32-ounce wide-mouth mason jars with lids.

Method
 

  1. Brown the beef: Heat a large skillet over medium-high. Add ground beef and cook, breaking it up, until no pink remains and moisture cooks off, 6–8 minutes.
  2. Season it right: Sprinkle in taco seasoning and 2–3 tablespoons water. Stir and simmer 1–2 minutes until well coated. Taste and adjust salt if needed. Let it cool to room temp.
  3. Mix the dressing: In a bowl, whisk Greek yogurt, lime juice, olive oil, cumin, salt, and pepper. You want a spoonable, creamy dressing. Thin with a splash of water if too thick.
  4. Prep the veggies: Halve tomatoes, dice onion and bell pepper, rinse beans, drain corn, and chop greens. Pat veggies dry so excess water doesn’t pool in the jars.
  5. Layer smart: Start with the thickest, wettest ingredients at the bottom. This protects delicate greens up top.
  6. Build the jars: Bottom: 2–3 tablespoons Greek yogurt dressing, then 2 tablespoons salsa.
  7. Next: 1/3 cup black beans, 1/4 cup corn.
  8. Then: 1/3–1/2 cup cooked seasoned beef.
  9. Then: Bell pepper, red onion, and cherry tomatoes.
  10. Top: A generous handful of lettuce/greens and a sprinkle of shredded cheese.
  11. Seal and chill: Screw on lids and refrigerate up to 4 days. Keep jars upright so dressing stays at the bottom.
  12. Serve: Shake the jar gently, then pour into a large bowl. Add avocado, cilantro, and a squeeze of lime right before eating.