Layered Taco Jar Make-Ahead Lunch
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Layered Taco Jar Make-Ahead Lunch calories by ingredient
Introduction
Mason Jar Salads can be made 3-5 days in advance of eating and make for a fabulously healthy alternative to convenience and fast food stops. They travel well are convenient and you'll always know exactly what you're eating to fuel your life with wellness! Mason Jar Salads can be made 3-5 days in advance of eating and make for a fabulously healthy alternative to convenience and fast food stops. They travel well are convenient and you'll always know exactly what you're eating to fuel your life with wellness!Number of Servings: 1
Ingredients
-
½ c black beans
½ c ground beef
½ c chopped Tomatoes
¼ c chopped green bell pepper
¼ c chopped yellow onion
¼ 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 lettuce
¼ c shredded American cheese
2 tbsp. honey
½ tbsp. ground cumin
2 tbsp. cilantro, dried or; 2 ¼ c servings diced fresh cilantro
Directions
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.