Meal Prep: Taco Salads

🧂 Ingredients

• 1 lb grass-fed ground beef
• 1 tbsp olive oil
• 1 bag organic brown rice
• 1 bag black beans, poblanos, peppers and corn mix (found at Whole Foods)
• 1 tsp cumin

  plus more for sprinkling
• 1 tsp garlic
• 1 tsp smoked paprika
• 1 tsp chili powder
• 6 tbsp olive oil
• 1 handful cilantro

  chopped
• 2 tomatoes

  diced
• 1 red onion

  diced
• 1 head romaine

  chopped

Instructions

• 1 Get out six Tupperware containers or six big jars (which is what I used, I save
  them).
• 2 Heat olive oil over medium heat and cook the bean, pepper, rice, corn mix. I've
  seen organic versions of this at most grocery stores. Cook until just heated,
  remember each ingredient is already cooked.
• 3 Next, put a pan on the stove and set to medium-high heat.
• 4 Add the ground beef and all the spices. I do not add additional fat to this
  because then it's just too much and gets oily.
• 5 Cook the beef until no longer pink. Set aside.
• 6 Now align your jars and all of your ingredients like your chopped veggies.
• 7 Add one tbsp of olive oil to each jar.
• 8 Sprinkle with cumin, salt and pepper.
• 9 Add tomatoes, onion and cilantro to each jar equally.
• 10 Add beef to each jar equally.
• 11 Add rice, beans, corn, pepper mixture to each jar equally.
• 12 Last, top each jar with romaine.
• 13 Store them in the fridge until ready to eat.
• 14 Then shake em up and serve in a bowl!

Nutrition Info