Easy Meal Prep: Taco Salad Mason Jars

Hi all! I have been getting a lot of great feedback about meal prepping! As promised, here is one of my easy recipes that is oh so delicious!


What you will need:

  • 6, 32 oz mason jars
  • 1 bag of Spinach, kale or both
  • 2 packages, or about 2-2.5 lb, of lean ground turkey (antibiotic free if possible!)
  • 2 bell peppers, your choice which colors!
  • 1 small red onion
  • 2 cans of black beans
  • 1 can of pinto beans
  • 2 small containers of cherry tomatoes
  • 2 stalks of sweet corn (or 1 can if fresh is not available)
  • 1 jar of salsa– I recommend Trader Joe’s brand Chipotle Salsa
  • 1 packet, or about 1oz, of Taco Seasoning Mix– Go figure I also recommend Trader Joe’s brand. I promise I don’t work for them, they just don’t add a lot of B.S. to their products, they keep it simple.

Step 1: Cooking the Turkey

  • Combine packages of ground turkey in a large bowl. Add Taco seasoning, one fourth at a time, by kneading the spices in to the turkey until it is thoroughly mixed.
  • Get one large skillet, add 4 tablespoons of extra virgin olive oil. Heat skillet on stove top at medium-high heat until oil is hot.
  • Add ground turkey to skillet. With a spatula, begin breaking the mass of ground turkey apart in to smaller and smaller sections. (This will become easier as it cooks longer) Do this continuously, while stirring, until each piece is the circumference of a quarter or smaller.
  • Cook until turkey is browned, about 10-12 minutes. As a nutrition nerd I feel obligated to tell you that for safe eating, the internal temperature of the ground turkey segments should reach 165° F.
  • Allow turkey to cool.

Step 2: Cooking the Corn

(This can be done while the turkey is cooking to save time.)

  • Bring a pot of water large enough to fit both corn stalks to a boil.
  • Shuck corn.
  • Add corn to pot and boil for 5 minutes. Turn off heat and allow to sit in water for 3 more minutes before removing.
  • Allow corn to cool.

Step 3: Preparing Everything Else

  • Wash all vegetables.
  • Mince the onion.
  • Mince or slice the peppers. (I like them in larger pieces.)
  • Once corn is cooled, cut the corn from the cob.
  • Open and drain the cans of beans. Mix the pinto and black beans together.

Step 4: Assembling the Mason Jars

Here’s where it all comes together! Really, it is just a matter of dividing the ingredients evenly in to 6 parts, but here is the rough amount of what you will use for each jar.

In order, from bottom to top in each jar:

  • 4 tablespoons of salsa*
  • 1/3 cup of beans*
  • 1/4 cup of corn*
  • 2 tablespoons of onion*
  • 1/2 cup of ground turkey
  • 1/4 cup minced, or 1/2 cup sliced peppers
  • 4-6 cherry tomatoes
  • Fill the remaining space with spinach or kale!

*  It’s important to keep these things towards the bottom because they are high in moisture content. This separates the moisture from the leafy greens and other veggies to prevent them from wilting or spoiling quickly!

Step 5: Enjoy!

You now have a taco salad for 6 days of the week! When you are ready to enjoy, simply tip the mason jar upside-down  and shake to mix in the salsa.


P.S. Option to add avocado:

I like to slice half an avocado and add it in the day of, since avocados oxidize quickly once they are cut. Use one half and keep the other half, with the pit still attached (important! helps it to last longer) wrapped in cellophane for the next day. Sprinkling lemon or lime juice on the avocado will also keep it from browning as quickly!

Hope you all enjoy as much as I do! I’d love to hear feedback or answer questions so text, email or PM me! Want more recipes or guidance? Set up a nutrition consult with me 🙂

Happy eating,


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