If you love taco Tuesday and you love a good, hearty salad, then you should add this chopped taco salad recipe into your menu plan. It’s full of everyday ingredients and it’s super quick and easy to meal prep. Best of all- you can store these in mason jars and they are ready to grab and go!
I eat taco salads a lot – mostly because my kids are obsessed with tacos!
I make them weekly and almost always have leftovers. Those leftovers usually make their way to a taco pizza or taco bowl the next day. Since we eat some type of taco recipe ALL THE TIME, I never really thought about making taco salad for lunches.
However, a reader asked me a couple of weeks ago on my Facebook page if I had ever tried to make my infamous chopped taco salad into a mason jar salad. Well, no I didn’t but…I can. It’s actually a great suggestion!
Last weekend, I decided to take on the mason jar taco salad challenge. To reduce the calories slightly from the original salad recipe, I swapped out the beef for ground turkey; used plain greek yogurt instead of sour cream; and left out the black olives.
For some extra spiciness, I threw in some pickled jalapeños and red onion. This salad is super versatile so really you can use any of your favorite taco salad ingredients!
Get instant access to my mason jar salad recipe e-cookbook here! I share 19 of my best mason jar salads along with tips, tricks, and tutorials.
Frequently Asked Questions
Before I jump into this recipe, I wanted to answer a few questions I’ve received about this delicious taco salad recipe in mason jars…
How Much Meat Do I Add To These Mason Jars?
My original plan was to make taco meat using 1lb ground turkey and 1 (15-ounce) black beans. Then, just divide between all the mason jars.
However, after the meat was made, it seemed like a lot so I ended up only using 1/3 cup of the meat per jar. When I was eating the salad, I thought I could have used more of the meat. So, use the amount of meat you think would be best.
I figured the nutritional information using all the meat so if you use less then your calories will be less.
Can I Add Avocados?
I have been using avocado’s in my mason jar recipes since I have started and never once did I have the problem with them turning brown.
I will say, before I add the avocados, I squeeze lime on them. That seems to be enough to keep them green. I also think using the glass jars has a lot to do with it too!
Regardless, my avocados always stay green using this hack so I would definitely add some in your salad.
Can I Make This Taco Salad Recipe Vegetarian?
Yes! If you are currently following a vegetarian lifestyle or want to keep this salad light, you can easily swap out the ground turkey meat for some sauteed veggies or soy protein options from the freezer section.
Chopped Taco Salad Recipe In A Mason Jar
Time to get chopping! Here are the ingredients you need to make this taco salad recipe:
- Quart size mason jars
- Ground turkey
- Black beans (drained)
- Taco seasoning (I use simply organic)
- Plain Greek yogurt
- Cherry tomatoes (halved)
- Mini cucumbers (sliced)
- Small to medium red onion (chopped)
- Avocados (chopped)
- Juice of half of a lime
- Pickled jalapeños (drained and chopped)
- Chopped romaine lettuce
How To Make Your Own Taco Salad At Home
In a medium pan, cook the ground turkey until it’s no longer pink.
Add the black beans, taco seasoning packet, and the amount of water stated in seasoning packet directions.
Let the taco mixture cool down.
Divide all of the ingredients among mason jars starting with the first layer:
- Greek yogurt
- Taco meat
After you have layered anything, place the lid on, close tightly, and stick them in the fridge.
When you are ready to eat your taco salad, shake it real good and then pour it into a bowl.
Enjoy your salad with tortilla chips!
Video Tutorial On Mason Jar Taco Salad
Here’s a quick video I made to bring this chopped taco mason jar salad to life.
If you are a taco salad fan, then you will love having these salads ready for lunches every day during the week! See my other mason jar salads here.
More Mexican Food Recipes
This chopped taco salad recipe is the best! Not only is it absolutely delicious but you also get to use up some of your leftovers from taco night! If you are looking for some more Mexican-themed recipes, here are a couple of more to add to your meal plan:
- Turkey Taco Bowl
- Steak Sheet Pan Fajitas
- Spicy Mexican Chicken Soup
- Chicken Quesadillas
- Sheet Pan Nachos With Ground Turkey
- 5 wide mouth quart size mason jars
- 1 lb ground turkey
- 1 can black beans, drained
- 1 packet taco seasoning (I use simply organic)
- 1¼ cups salsa
- 5 tablespoons plain Greek yogurt
- 1 quart cherry tomatoes, halved
- 5 mini cucumbers, sliced
- 1 small to medium red onion, chopped
- 2 avocados, chopped
- juice from half of a lime
- 11 ounce jar pickled jalapeños, drained and chopped
- 5 cups chopped romain lettuce
- in a medium pan cook ground turkey until no longer pink. Add black beans, seasoning packet, and the amount of water stated in seasoning packet directions. Let taco mixture cool.
- Divide ingredients among mason jars starting with salsa then adding greek yogurt, tomatoes, cucumbers, onions, jalapeños, avocados, taco meat, then lettuce. Place lid on and close tight. No need to vacuum seal or anything like that.
- When ready to eat, shake well, then pour into a bowl and enjoy. Can serve with tortilla chips.
These salads can be made 5-6 days ahead of time.
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