Meal Prep Taco Salad
A super easy meal prep taco salad, perfect for naturally gluten-free lunches for the week ahead!
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Servings: 4 people
Ingredients
- 1 lb extra lean ground beef 0.5 kg
- 1 medium onion, chopped
- ½ cup ketchup
- ¼ teaspoon salt
- ¼ teaspoon tumeric
- 2 teaspoon chili powder
- 1 can kidney beans 15 oz
- 1 large head romaine, chopped
- gluten-free tortilla chips for serving
- Shredded cheddar cheese for serving
Instructions
- Saute ground beef and onion in the same pan over medium heat. Cook until the meat is cooked through and no longer pink, breaking up with a spatula as you go.
- If your meat is quite fatty, you can drain some fat at this point.
- Add beans, ketchup and spices. Combine in the pan and cook on medium for about 5 min. Turning mixture in pan every couple minutes.
- After 5 minutes, remove from heat. Fill compartmental meal prep containers with shredded cheese, romaine lettuce and the beef and bean mixture. Keep in fridge for up to 3 days. Reheat the beef and bean mixture before eating.
- If eating right away, serve on a plate of romaine lettuce with some shredded cheese and Doritos.
Notes
Makes about 4 cups of taco (beef and bean) mixture.
Keeps for up to 3 days in the fridge.
Reheat the beef and bean mixture and then top the romaine lettuce with the taco mixture and shredded cheese.
Nutrition information is approximate for ¼ of the recipe. Includes 2 tablespoon of cheese and 1 oz Doritos.
Nutrition Facts
Meal Prep Taco Salad
Amount per Serving
Calories
256
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
75
mg
25
%
Sodium
587
mg
26
%
Potassium
577
mg
16
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
27
g
54
%
Vitamin A
1103
IU
22
%
Vitamin C
4
mg
5
%
Calcium
67
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
256
Nutrition Facts