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.