Taco Salad In A Jar Recipes

TACO SALAD IN A JAR

Steps:

• Assemble each jar as follows: ⅛ of the Easy Pico de Gallo Salsa (or 2 Tablespoons store bought salsa), ¼ cup romaine lettuce, 2 Tablespoons of the Copycat Taco Bell Quesadilla Sauce, ⅛ of the cherry or grape tomatoes, ¼ cup black beans, 2 Tablespoons corn, 2 Tablespoons cheese, and ⅛ of the Ground Turkey Taco Meat.
• Put lid on the jar and store in the fridge until eating.
• Store the corn chips in a separate bag or container and add just before eating.

TACO SALAD IN A JAR

Steps:

• In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.
• Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)

TACO SALAD IN A JAR

Steps:

• Cook ground turkey with one package taco seasoning. and cook as directed on package.
• Add one can tomatoes with diced chilies to the skillet, stir well.
• Set aside to allow to cool.
• Heat refried beans according to package instructions. Set aside to cool.
• Fill each jar with one cup of shredded lettuce.
• Top lettuce with tomatoes.
• Top tomatoes with 2 tablespoons shredded cheese.
• Top cheese with ¼ cup ground beef mixture.
• Top ground beef with ¼ cup refried beans.
• Spoon one tablespoon sour cream on top of each jar.
• Garnish with 5 crushed tortilla chips (optional).

TACO SALAD IN A JAR

Steps:

• Cook taco meat
• Cut lettuce and tomatoes
• Drain beans
• Layer ingredients - salsa, lettuce, tomatoes, black beans, corn salsa, taco meat, cheese and tortilla strips
• Add lid to jar
• Store in refrigerator until serving

TACO SALAD IN A JAR

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool., In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.