Simple, easy, healthy, and portable, our Taco Salad Mason Jar is perfect for work, school, or a picnic lunch in the park! This recipe makes 2 complete lean & green meals (1 lean, 3 green, 3 condiments per serving). Have a busy week ahead? It’s also great for #mealprep!

Total Time: 15 minutes


  • ½ lb 90-94% lean ground beef
  • ½ tbsp taco seasoning
  • 1/3 cup nonfat, plain Greek yogurt
  • ½ cup loosely packed fresh cilantro
  • 2 tsp lime juice
  • 1 clove garlic
  • Pinch salt
  • 1/3 cup sliced grape tomatoes
  • 3 tbsp chopped green onion
  • ½ cup reduced-fat, Mexican blend shredded cheese
  • 1 medium-sized bell pepper, diced
  • 3 cups shredded lettuce


  1. Place ground beef in a medium-sized skillet over medium-high heat. Season with taco seasoning, and cook until browned.
  2. Meanwhile, prepare dressing. In a small blender or food processor, combine Greek yogurt, cilantro, lime juice, garlic, and salt. Blend until smooth.
  3. Assemble mason jar salads. Divide each salad ingredient evenly amongst two, 32-oz mason jars, and layer in the following order: dressing, tomatoes, beef, cheese, bell pepper, onion, shredded lettuce.
  4. Secure with lids, and store in refrigerator until ready to eat.

Nutritionals: 330 calories | 36g protein | 13g carbohydrate | 15g fat


Suzette Franck was born in Hollywood, California and currently resides in North Hollywood Arts District. She has been drawing since she could hold a crayon. She studied Graphic Communications in High School, and then went on to teach her self Web Development which she has been using in some capacity for over 25 years. She has always loved art, and would occasionally make paintings and various crafts, including crocheting many pieces. As of 2017, she began working as a graphic design and web consultant, with clients such as Warner Bros., and previously, Thinkspace Art Gallery.

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