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Taco Salad (Perfect for Meal Prep)

A quick and easy taco salad with seasoned ground meat and fresh toppings, ideal for meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup jarred mild salsa
  • 4 teaspoons extra virgin olive oil
  • 1/2 lime, juice of
  • 1 lb 93% lean ground turkey (or lean ground beef or ground chicken)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 small onion, minced
  • 2 tablespoons bell pepper, minced
  • 1/2 cup water
  • 4 ounces canned tomato sauce (about 1/2 can)
  • 6 cups chopped romaine lettuce
  • 1 cup pico de gallo
  • 1/2 cup shredded cheddar cheese
  • 4 lime wedges for serving
  • Greek yogurt or sour cream optional for topping
  • guacamole optional for topping

Instructions

  • Heat a large skillet over medium-high heat and add the ground turkey. Brown the meat, breaking it into small pieces as it cooks, until no longer pink.
  • Stir in the garlic powder, cumin, kosher salt, chili powder, paprika, and oregano until the meat is evenly seasoned.
  • Add the minced onion and bell pepper to the skillet, then pour in the water and tomato sauce. Bring to a simmer, cover, and cook on low for about 20 minutes until the sauce thickens and flavors meld.
  • While the meat simmers, make the dressing by whisking together the salsa, olive oil, and lime juice.
  • Portion the chopped romaine evenly into 4 bowls or meal-prep containers.
  • Divide the cooked meat evenly among the 4 containers, then top each with pico de gallo and shredded cheddar. Pack lime wedges and optional toppings (Greek yogurt or sour cream, guacamole) separately.
  • Transfer the dressing into four small containers. Refrigerate everything until ready to serve.
  • To serve, reheat the meat, place the lettuce on a plate or bowl, top with warm meat, pico de gallo, cheese, and finish with dressing and lime wedges.

Equipment

  • Large Skillet
  • Spatula or Wooden Spoon
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • 4 meal-prep containers or bowls

Notes

  • Use lean ground beef or chicken if you prefer instead of turkey.
  • Pack dressing separately to keep lettuce crisp.
  • Reheat only the meat before assembling the salad.
  • Adjust seasonings to taste.