Lunchtime Taco Salad Bowl
courtesy of Ayesha Curry
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
Ingredients
- 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
Directions
- 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. 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. Seal with a lid and store in the refrigerator for up to 3 days!
