Meal Prep Layered Taco Salad
394kcal
Ingredients
- 9 tablespoons of refried beans
- 9 tablespoons of pico de gallo
- 9 tablespoons of cooked chorizo sausage
- 9 tablespoons of guacamole
- 9 tablespoons of sour cream
- 9 tablespoons of queso fresco or a cheese of your choice
Method
- This recipe is for 3 jars of layered taco salad
- Use a spoon to add 3 tablespoons and layer each ingredient, refried beans through queso fresco into the 8 ounce mason jar.
- Place cover on top and refrigerate until serving.
Nutrition
Serving3 servingsCalories394kcalCarbohydrates16gProtein16gFat30gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.4gCholesterol83mgSodium818mgPotassium328mgFiber5gSugar7gVitamin A1051IUVitamin C15mgCalcium317mgIron1mg
Notes
- Serving Size This recipe makes enough for three 8-ounce jars. If you want a larger main meal, you can double the quantities and use pint-sized (16oz) jars, perhaps adding a layer of shredded lettuce or rice.
- Temperature While these are kept in the fridge, letting the jar sit at room temperature for about 10 to 15 minutes before eating can help the flavors shine and soften the bean layer slightly.
- Chips Do not put tortilla chips inside the jar as they will get soft. Pack them in a separate baggie if you want crunch.