1 Tbsp. olive oil
¾ cup red onion finely diced
1 lb. lean ground beef
Taco Seasoning Mix:
1 ½ Tbsp. cumin
1 ½ tsp. paprika
1 tsp. chili powder
¾ tsp. salt
½ tsp. pepper
⅛ tsp. cayenne pepper
Mason Jar Taco Salads:
¼ cup salsa medium
¼ cup ranch dressing*
1 cup whole kernel corn rinsed and drained
1 cup black beans rinsed and drained
1 cup tomatoes finely diced
½ cup cheddar cheese* shredded
1 large avocado cut into ½-inch cubes
4 cups mixed greens
20 corn tortilla chips crushed
DIRECTIONS:
In a large skillet over medium heat add olive oil and chopped red onion. Saute for 3-4 minutes or until almost cooked through. Push onions to the side and add lean ground beef. Saute for 7-8 minutes or until cooked through. While beef is cooking mix together cumin, paprika, chili powder, salt, pepper, and cayenne pepper in a small bowl.
Once ground beef is done cooking, turn off heat and add seasoning ingredients. Mix to combine. Using a potato masher or the back of your fork, crumble the ground beef to your desired consistency.
In a small bowl whisk together the salsa and ranch.
In four 24-oz. wide mouth mason jars add equal amounts of the salsa-ranch, ground beef mixture, corn, beans, tomatoes, and cheese. Store in the refrigerator for up to 5 days.
The morning before serving, add ¼ of the avocado, 1 cup of greens, and crushed corn tortilla chips.*
Shake mason jar well before pouring contents into a large salad bowl to enjoy.
*Use dairy-free Ranch dressing and cheese for a dairy-free taco salad recipe.
**Bring the tortilla chips and avocado separately to maintain the most freshness.
***If you want to have warm ground beef on your salad simply empty out the contents on the top and then heat up the ground beef and taco salad dressing just before serving.