Meal Prep Taco Salad Lunch Bowls #healthy #lowcarb

You know those occasions when you can hardly wait until noon since you've prepared and you have a heavenly lunch prepared and hanging tight for you? That is me consistently when I make these Taco Salad Lunch Bowls!

These taco servings of mixed greens are the ideal mix of solid and yummy. They're loaded with vegetables and protein, yet still light. So as opposed to needing a rest after lunch, you'll be stimulated going into your evening.

Making these Taco Salad Lunch Bowls is actually simple and will take you not exactly thirty minutes. I like to make these as a feature of my Sunday nourishment prep.

To keep the serving of mixed greens segments separate until you're prepared to eat them, you'll need to add them to your compartment in columns, as you see imagined. I tilted my holders a little to one side, and layered from ideal to left, beginning with the lettuce.

Meal Prep Taco Salad Lunch Bowls that you can make ahead! These easy taco salads are filled with taco beef, lettuce, cheese, black beans, corn and salsa!

INGREDIENTS

• 1 pound lean ground beef or ground turkey
• salt & pepper
• 2 tablespoons taco seasoning
• ½ cup water
• 6 cups romaine lettuce chopped
• 15 ounce can black beans rinsed and drained
• 15 ounce can corn drained
• 1 cup cherry tomatoes
• 1 cup grated cheddar and/or jack cheese
• 1 cup salsa

INSTRUCTIONS

1. Heat a large skillet over medium heat. Add ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until beef is browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
2. Assemble the salads: Divide lettuce between 4 storage containers, pushing it to the right side of the container. Holding the container so that it tilts to the right, place the beans and corn next to the lettuce. Once the meat is completely cooled, carefully spoon it into the left side of each container.
3. Add tomatoes on top of the beans and corn, and sprinkle the cheese across the top of the lunch bowls.
4. Add ¼ cup salsa on top of the taco meat. Seal each container with a lid and store in the refrigerator for up to 3 days.
5. When ready to eat, shake or stir to combine and enjoy!

For more detail : https://bit.ly/2DyU2kf