I love taco salad! It is so yummy and easy to make it just the way you want it.
Taco salad can easily be meal-prepped for multiple days in a row. It is also a great option after having tacos the night before. That way you have three meals done at once!
It is also a healthy way to hit your taco cravings. Take a few tortilla chips and crunch them over top of the salad to give the final touch, making this the perfect healthy way to enjoy tacos without missing any of the best parts.
Ingredients
Method
- Brown the ground beef. Once this is cooked through add the taco seasoning. Set aside.
- Prepare the vegetables by washing them and cutting them into desired sizes.
- Divide Romaine and spinach into four bowls or to go containers. Divide the rest of the vegetables amongst the salads, depending on personal preference.
- Next, add 4 ounces of taco meat onto the salad.
- Top with cheese.
- If eating right away put sour cream and salsa on top. If packing for future use for lunches keep salsa and sour cream in a separate container.
- ** For the easiest meal prep for taco salads for lunch, use leftover taco meat from making tacos for supper the night before.