Taco Salad Bowls/Jars

Serves 6: Per serve 400 cals Fat 18g Carb 26g Protein 30g.

You can prepare and divide these salads either in jars or bowls. Personally, I find bowls more convenient since you can easily mix all the ingredients together and enjoy your meal directly from the bowl. On the other hand, if you choose to use jars, you’ll need to transfer the contents into a bowl before mixing the ingredients and eating.

Ingredients:

400g beef, chicken, or turkey mince
1 can of black beans, rinsed and drained
1 packet of Taco seasoning
1 large head of Romaine lettuce
2 ears of corn on the cob (raw)
2 large tomatoes
1 sweet onion
1 red pepper
3 avocados
120g grated cheese
3 limes
6 tablespoons of salsa
6 tablespoons of plain Greek yogurt
Instructions:

Prepare the Meat and Bean Mixture:

In a saucepan, brown the mince over medium heat until cooked through.
Drain excess fat from the mince.
Add the rinsed and drained black beans, taco seasoning, and 1 cup of water to the saucepan with the mince.
Cook the mixture while stirring occasionally until the water has evaporated and the flavors are well combined. Set aside.
Prepare the Corn and Red Pepper:

Using a sharp knife, carefully cut the corn kernels from the cobs.
Dice the red pepper.
Combine the corn kernels and diced red pepper in a bowl and set aside.
Prepare the Vegetables:

Dice the sweet onion.
Remove the ribs and core from the Romaine lettuce. Cut the leaves into ribbons, wash them thoroughly, and spin them dry.
Dice the tomatoes and set aside.
Make the Dressing:

In a small bowl, mix the salsa and plain Greek yogurt to create a dressing. Set aside.
Assemble the Taco Salad in Jars:

Begin layering the ingredients in 6 bowls or jars in the following order:
Start with 2 tablespoons of the prepared dressing at the bottom of each jar.
Add a layer of the beef and black bean mixture on top of the dressing.
Add diced tomatoes. The tomato juices will drain into the dressing, keeping the other ingredients crisp.
Follow with the corn and red pepper mixture.
Layer the diced sweet onion.
Add half of an avocado to each jar. Squeeze the juice of half a lime over the avocado to prevent browning and enhance freshness.
Sprinkle 20g of grated cheese over each jar.
Top the jars with sliced Romaine lettuce.
Seal and Serve:

Securely seal the containers or jars with lids to keep the ingredients fresh.
When ready to serve, shake or gently mix the jar to distribute the dressing and flavours evenly, squeeze the lime wedge & Enjoy!

Note: You can customize the layers and ingredients according to your preference. These instructions provide a general guideline, but feel free to get creative with the order of ingredients or add additional toppings such as olives, jalapenos, or cilantro. My husband loves this salad but dislikes avocado so I do half the salads with and half without.