Shake up your lunch or weeknight dinner with this easy and delicious Taco Salad in a Jar! Layers of crunchy goodness with crispy lettuce, seasoned ground beef, cheese, tortilla chips, and all your favorite taco toppings all stacked in a jar. Just pop the lid and enjoy!
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Table of Contents
Easy and Tasty Salads
Creating easy and tasty salads is a great way to incorporate a burst of flavors and nutritional goodness into your daily meals. The versatility and simplicity of salads make them a refreshing side dish or, add some protein, and it becomes an entire lunch or dinner. With a colorful array of fresh vegetables, fruits, nuts, and proteins, you can easily whip up a delicious and healthy salad in no time.
From classic garden salads to seasonal combinations like Cucumber Tomato Salad, Roasted Vegetable Salad, and Harvest Chicken Salad, to dinner options like Tortellini Salad and Strawberry Chicken Salad, the possibilities are endless.
Why You'll Love This Taco Salad Mason Jar Recipe
Great for a Taco Tuesday lunch on the go.
Easy meal prep.
Perfect for a busy weeknight dinner too! Everyone gets their own jar!
Simple to swap out the salad toppings to customize it to your preferences.
Great low-carb lunch or dinner when using low-carb ingredients.
Ingredients for Mason Jar Taco Salad
Here's a list of what you need to make this layered salad in a jar. The exact ingredients are in the printable recipe card below.
For the taco-seasoned beef:
- Lean ground beef
- Avocado or olive oil
- Taco seasoning - store-bought or homemade
For the mason jar salad layers:
- Black beans - canned or homemade
- Red onion
- Lime juice
- Romaine or iceberg lettuce chopped
- Cherry tomatoes
- Shredded Mexican blend or cheddar cheese
- Avocado
- Red bell pepper
- Tortilla chips or strips - can be crushed or left as is
- Salsa
What size jar for salad in a jar?
The best jar to use for a salad in a jar is a wide-mouth quart-sized mason jar (holds 32 ounces).
How to Make Taco Salad in a Jar
Here are the simple steps for preparing the taco layered salad in a jar:
To prepare the beef:
- Place ground beef in a medium skillet. Sprinkle on taco seasoning.
- Cook for 7-10 minutes or until ground beef is cooked thoroughly. Drain off excess grease. Set aside.
Salad in a jar order (use ¼ of the ingredients in each jar):
- To a quart mason jar, spoon salsa into the bottom followed by chopped red bell pepper.
- Add the red onions and diced avocado.
- Top with black beans and chopped tomatoes.
- Sprinkle on the cheese.
- Top with the cooked ground beef.
- Add lettuce to top.
Screw on the lid and you're ready to go. Great for on-the-go lunches or quick and easy weeknight dinners.
Recipe Tips and Variations
Here are some things to keep in mind when making this Mexican mason jar salad and ideas for substitutions to customize it:
- When assembling your salad in the jar, remember to put liquid or ingredients with moisture on the bottom layers. Lettuce goes on top.
- Be sure to bring a bowl or plate if you're taking the salad on the go. You'll need to pour it into something to eat it. Remember to bring utensils and a napkin too.
- Swap out or include your favorite taco salad ingredients. Corn, Mexican rice, and fresh cilantro are popular ones.
- Use ground chicken or turkey instead of ground beef.
- Use leftover chopped chicken instead of ground meat.
- Mix salsa with ranch dressing for a Mexi-Ranch dressing. Or use your favorite Taco salad dressing.
How long can you store a salad in a jar?
When sealed in the jar (airtight) the salad can last up to 4 days in the refrigerator.
More Mexican Recipes
Find lots of delicious and easy Mexican recipes here on 2CM!
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Taco Salad in a Mason Jar
Equipment
- Mason Jars
Ingredients
- 4 mason jars
- 1 Tablespoon avocado or olive oil
- 1 pound lean ground beef
- 2 Tablespoons taco seasoning your favorite brand or make your own with the recipe in the notes
- ¾ - 1 cup black beans drained and rinsed
- 2 Tablespoons red onion finely chopped
- ½ teaspoon lime juice
- 2 cups romaine or iceberg lettuce chopped
- ½ - ¾ cup sliced cherry tomatoes
- ½ - ¾ cup Mexican cheese or cheddar shredded
- 1 medium ripe avocado diced
- 1 red bell pepper diced
- 1 cup tortilla chips
- ½ cup salsa
Instructions
- In a medium skillet, heat the olive oil over medium-high heat. Add the ground beef and sprinkle with taco seasoning. Cook until the beef is browned. Drain excess grease and set aside.
- In a large mason jar, layer ¼ of the ingredients in the following order: salsa, red bell peppers, red onion, avocado, black beans, cherry tomatoes, shredded cheese, cooked ground beef, and top with lettuce. Close the lid. Repeat with the remaining 3 jars. Store in the refrigerator for up to 4 days.
- When ready to serve, shake to evenly coat the ingredients then either eat right from the jar or turn the mason jar upside down onto a flat plate.
- You can also make this taco salad and serve it on a plate. Arrange the lettuce on the plate then top with the cooked ground beef, red bell peppers, cherry tomatoes, black beans, avocado, and red onion. Sprinkle on cheese, spoon on salsa, top with tortilla chips, and serve.
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