The Dish: Take It With You Taco Salad

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I'm always looking for new and easy things to take to work and, as you know, I'm a huge fan of all things Mexican food. I've made salads in a jar before -- only because I made some amazing balsamic vinaigrette (click here for Emeril Lagasse's fantastic recipe) and had some spinach to get rid of. Here we go!

You Will Need:

1 lb 90/10 ground beef cooked with taco seasoning

1 cup salsa

1 cup light sour cream

2 avocados - sliced in chunks

1 can black beans - strained and rinsed

2 tomatoes chopped

1/4 cup red onion sliced thin

salad to fill - about 4 cups total -- I prefer arugula, but spinach, spring mix or anything else would work.


1/2 cup shredded Mexican blend cheese

sliced jalapenos

tortilla chips

This recipe serves 8 - so salads for lunch and dinner 4 days of the week or 4 meals for a couple!

First - brown meat.

While meat is browning, take all of the salsa and sour cream and mix.

Put about a half cup of each in the bottom of your jars.

Layer the rest of the ingredients in this order in each jar:

1/4 an avocado

1/4 cup or less of black beans

1/8 of tomatoes

1/3 cup(ish) of ground beef

a couple of red onion slices

sprinkle of cheese (if you please)

jalapenos (if you fancy)

lettuce of your choosing to fill.

Carry chips in a separate bag. When you're ready to eat - just shake and serve! Doesn't need a microwave and is obviously quite portable.

I put the avocados closest to the "dressing" made of salsa and sour cream to keep them from browning. Now, they may get a little brown, but that won't hurt you.

Lunch (or dinner) is served for 221 calories!!! That's not much for such a filling meal.

Compare to:

Taco Bell 790 calories

Wendy's 440 calories

Taco Bueno 1,043