Layered Taco Jar Make-Ahead Lunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
½ c black beans ½ c ground beef½ c chopped Tomatoes ¼ c chopped green bell pepper ¼ c chopped yellow onion¼ c chopped avocado (toss with lime juice to prevent browning if preferred) 4 tbsp. lime juice (juice of 2 limes) 3 tbsp. lemon juice (juice of 1 lemon)1 c shredded or chopped romaine lettuce¼ c shredded American cheese 2 tbsp. honey ½ tbsp. ground cumin2 tbsp. cilantro, dried or; 2 ¼ c servings diced fresh cilantro
Step 1:
Marinade
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 1/2 Tsp. ground cumin
- 1 Tbsp. dried cilantro or, 1/4 cup diced fresh
Whisk all marinade ingredients together and pour into the bottom of a quart size mason jar.
Step 2:
Layer Salad as Shown
- 1/2 c black beans
- 1/2 c pre-cooked, drained and cooled ground beef (cumin and cilantro seasoned)
- 1/2 c chopped tomato
- 1/4 c chopped green bell pepper
- 1/4 c chopped yellow onion
- 1/2 cup shredded or chopped lettuce
- 1/4 c shredded American cheese
- 1/2 c shredded or chopped lettuce
- 1 Tbsp. dried cilantro or, 1/4 cup diced fresh
- 1/4 c chopped avocado (toss with lime juice to prevent browning)
Layer salad in the jar per ingredients list. Seal with your Mason jar lid and band. Refrigerate until ready to eat.
Step 3:
Dig In
Turn jar upside down to allow the marinade to coat the salad ingredients and give a couple gentle shakes. Eat straight from the jar or, turn out onto a plate and ENJOY!
Serving Size: This recipe makes one lunch salad (1 qt.) or two side salads (2 pts.).
Number of Servings: 1
Recipe submitted by SparkPeople user CMROYER2.
Marinade
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- 1/2 Tsp. ground cumin
- 1 Tbsp. dried cilantro or, 1/4 cup diced fresh
Whisk all marinade ingredients together and pour into the bottom of a quart size mason jar.
Step 2:
Layer Salad as Shown
- 1/2 c black beans
- 1/2 c pre-cooked, drained and cooled ground beef (cumin and cilantro seasoned)
- 1/2 c chopped tomato
- 1/4 c chopped green bell pepper
- 1/4 c chopped yellow onion
- 1/2 cup shredded or chopped lettuce
- 1/4 c shredded American cheese
- 1/2 c shredded or chopped lettuce
- 1 Tbsp. dried cilantro or, 1/4 cup diced fresh
- 1/4 c chopped avocado (toss with lime juice to prevent browning)
Layer salad in the jar per ingredients list. Seal with your Mason jar lid and band. Refrigerate until ready to eat.
Step 3:
Dig In
Turn jar upside down to allow the marinade to coat the salad ingredients and give a couple gentle shakes. Eat straight from the jar or, turn out onto a plate and ENJOY!
Serving Size: This recipe makes one lunch salad (1 qt.) or two side salads (2 pts.).
Number of Servings: 1
Recipe submitted by SparkPeople user CMROYER2.
Nutritional Info Amount Per Serving
- Calories: 767.3
- Total Fat: 31.7 g
- Cholesterol: 78.6 mg
- Sodium: 484.9 mg
- Total Carbs: 88.4 g
- Dietary Fiber: 19.4 g
- Protein: 35.1 g
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