Taco Salad in a Jar

TAKES: 30 min. • MAKES: 4 serv­ings We loved New York home cook Elissa Dougherty’s de­li­cious recipe for taco salad, so we cre­ated a make-and-take ver­sion for lunch on the go. —Taste of Home Test Kitchen

Simple & Delicious - - ON THE MENU -

1 lb. lean ground beef (90% lean)

²/3 cup wa­ter

1 en­ve­lope re­duced-sodium

taco sea­son­ing

1 medium ripe av­o­cado,

peeled and cubed

1 Tbsp. finely chopped red onion 1 gar­lic clove, minced

1/2 tsp. lemon juice

³/₄ cup re­duced-fat sour cream

³/₄ cup salsa

2 medium toma­toes, chopped 1 can (21/₄ oz.) sliced ripe olives, drained

1 small cu­cum­ber, peeled and chopped

5 green onions, chopped

1 cup shred­ded ched­dar cheese

4 cups shred­ded let­tuce

Tor­tilla chips, op­tional

1. In a small skil­let, cook the beef over medium heat un­til no longer pink; drain. Stir in wa­ter and taco sea­son­ing. Bring to a boil; cook and stir for 2 min­utes. Cool.

2. In a small bowl, mash av­o­cado with onion, gar­lic and lemon juice. In each of four 1-qt. wide-mouth can­ning jars, di­vide and layer in­gre­di­ents in the fol­low­ing or­der: sour cream, salsa, beef, toma­toes, olives, cu­cum­ber, green onions, av­o­cado mix­ture, cheese and let­tuce. Cover jar and re­frig­er­ate un­til serv­ing. Trans­fer sal­ads into bowls; toss to com­bine. If de­sired, serve with tor­tilla chips.

1 SERV­ING 483 cal., 29g fat (12g sat. fat), 103mg chol., 1087mg sod., 24g carb. (11g sug­ars, 5g fiber), 34g pro.

Taco Salad in a Jar

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