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Lunchtime Taco Salad Bowl

If your family is anything like the Curry’s, you enjoy a good taco night from time to time. Have leftover ingredients? Pack them for a lunch the whole family is sure to love and let them relive the fun with these Taco Salad Lunch Bowls.

  • Prep
  • Cook
  • Total
Servings: 4


  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • salt & pepper, to taste
  • 1 small yellow onion, finely chopped
  • 2 tablespoons chilli powder
  • 1 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 cup water
  • 4 cups shredded lettuce
  • 15 ounce can black beans, rinsed and drained
  • 1 cup whole cherry tomatoes
  • 1 cup salsa, (favorite brand)
  • 1 cup shredded cheese
  • 1 cup sour cream, optional


  1. 1. In a large skillet, heat olive oil over medium heat. Add ground turkey and onions, sprinkle with salt and pepper. Cook until turkey, is lightly browned, about 4-5 minutes. Add your seasonings and water and reduce heat to a low simmer. Cook until liquid is mostly gone and cooked through about 5 minutes.
  2. 2. Arrange lettuce on the far side of 4 Glad storage containers – Entrée or Soup & Salad sizes are recommended. Followed by beans, cooled meat, tomatoes, salsa, cheese, and yogurt (if desired).
  3. 3. Seal with a lid and store in the refrigerator for up to 3 days!