These Easy Taco Salad Meal Prep Bowls are perfect make-ahead or take to work meals! Just add taco sauce and sour cream. Let me show you how to make them.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Keyword: meal prep
Glass Meal Prep Containers with Lids
1tbspOilfor cooking the onions
1/4cYellow Onionfinely diced
1lb80/20 Ground Beef
1/2canCanned Black Beansdrained and rinsed
1packetTaco Seasoningmore or less to taste, or you can make your own (approximately 2 tbsp give or take)
1/2canCanned Yellow Sweet Corndrained
2largeCampari Tomatoesor other vine ripened tomatoes
1cIceberg Lettucethinly sliced
1cMexican Shredded Cheese Blend
2cCooked White Ricefor serving
1tbspChopped Parsleyfor garnish
Taco Sauce Packetsfor serving
4tbspSour Creamfor serving
FOR HOMEMADE MILD TACO SEASONING:
Cook white rice to package instructions. Cool completely.
Whisk together the taco seasoning ingredients (if making your own).
In a large saute pan over medium high heat, add oil and onion cooking for a few minutes until translucent. Now add the ground beef and cook until browned. Finally, add the taco seasoning and 2/3 cup of water. This need not be exact. Cool completely.
While the beef is cooling, prep the rest of the ingredients. Garnish with fresh parsley.
Layer the ingredients into your meal prep containers taking care not to forget the sour cream and taco sauce packets.
Refrigerate for up to 4 days or until ready to enjoy. Remove sour cream and taco sauce packets, then microwave until warmed through. Top with the sour cream and taco sauce.