High Protein Meal Prep Taco Salads
Ingredients
For the Taco Salads
- 1 lb lean ground beef I used 93% lean
- 1 tablespoon taco seasoning see below
- 1.5 cups refried beans
- 1 cup shredded lettuce
- 1 cup fresh salsa
- 1 cup shredded cheddar
- 1 cup Greek yogurt
For the Taco Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Method
- In a large skillet over medium heat, add the ground beef and begin to break it apart with a wooden spoon. Stir in the taco seasoning and mix well to combine. Cook for 6-8 minutes until the ground beef is completely browned and there is no more pink in the meat. Once it's done cooking, set aside.
- In your meal prep containers, divide the refried beans into four even portions. Then divide the lettuce next to that.
- Once the beef has cooled, add the ground beef, fresh salsa, shredded cheese, and Greek yogurt.
- Refrigerate the containers and enjoy within 4 days.
Nutrition
Calories389kcalCarbohydrates18gProtein50gFat16gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.4gCholesterol101mgSodium1283mgPotassium705mgFiber6gSugar7gVitamin A1103IUVitamin C2mgCalcium327mgIron5mg
Notes
Expert Tips
- If your refried beans are a little thick, heat them up with 2 tbsp. of water or broth and stir well to loosen them. If you're using canned beans, this is an easier way to get them into the container and gives them a creamier consistency.
- We prefer using a fresh salsa recipe for these taco salads: a fresh pico de gallo salsa adds a really nice flavor. However you could always chop up some fresh tomatoes or use a jarred salsa instead.
- If you want to keep your lettuce extra fresh, you can chop it the morning you enjoy the salad. The longer the chopped salad sits in the fridge, the more it can wilt. Just a note if you want super fresh iceberg lettuce.