Turkey Taco Meal Prep Salads
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Turkey Taco Meal Prep Salads

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These Turkey Taco Meal Prep Salads were actually the leftovers from our Sunday taco dinner, making these meal prep salads even easier to prepare.

Meal prepping a few salads on Sundays to eat throughout the week has been a huge stress reliever for me lately.

This way I know my husband and I each have a few meals or lunches ready to go that I don’t have to worry about.

If you’re not having taco night anyway, you can still make a whole pound of ground turkey according to the taco seasoning packet directions.

Then freeze half of it to use the next time you make these salads.

cooked taco meat

How to make Turkey Taco Meal Prep Salads

We had a half a pound (8 oz.) of cooled turkey taco meat leftover.

I packed the meat into those cute little 2 oz. cups with lids so the taco meat didn’t make the lettuce soggy.

For me, a taco salad needs iceberg lettuce.

I chopped one head of lettuce and divided it between four meal prep containers.

The taco meat cups, which will eventually have lids on them, get nestled right in with the lettuce.

lettuce in containers

Next up is some canned corn and black beans that have been drained.

Just sprinkle them right over top of the lettuce.

salad in containers

My go-to dressing for taco salads is a mixture of reduced fat sour cream and salsa.

Add a little hot sauce in if you like things spicy 🙂

I put half sour cream and half salsa into four more of the 2 oz. containers with lids.

Oh, and added some shredded cheese on my salads as well.

Turkey Taco Meal Prep Salads

Next just place the dressing cup in with the taco salads just like this.

Then put the lids on the taco meat and dressing so they don’t spill.

Turkey Taco Meal Prep Salads

These Turkey Taco Meal Prep Salads will stay good for up to three days in the fridge.

When you are ready to enjoy them just mix it all up together!

These would be so yummy with crushed up tortilla chips to add a little crunch!

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Turkey Taco Meal Prep Salads

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Turkey Taco Meal Prep Salads
5 from 1 vote
Print

Turkey Taco Meal Prep Bowls

Meal prep salads that are healthy and easy

Course Salad
Cuisine American
Keyword Healthy, Meal Prep, Salad, Taco
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 salads
Calories 250 kcal
Author Cheri Renee

Ingredients

  • 8 oz ground turkey
  • 1/2 packet taco seasoning
  • 1 head iceberg lettuce
  • 8 oz canned corn drained
  • 8 oz canned black beans drained and rinsed
  • 8 oz shredded cheese
  • 4 oz reduced fat sour cream
  • 4 oz salsa

Instructions

  1. Cook the turkey meat according to directions on the taco seasoning packet.

    Note: If you make a whole pound of turkey meat/ whole taco seasoning packet, you can freeze the leftovers for the next time you make these meal prep salads.

  2. Chop the iceberg lettuce and divide evenly between four meal prep containers.

  3. Top each salad with 2 oz. corn, 2 oz. black beans, and 2 oz. cheese.

  4. Put the cooked and cooled taco meat into four 2 oz. containers with lids. Put one in each salad containers.

  5. Set out four more 2 oz. containers with lids, put 1 oz. of sour cream and 1 oz. salsa into each container. Put one in each salad container.

  6. Refrigerate the salads up to three days. When ready to eat, add the taco meat and sour cream and salsa to the salads and enjoy!

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