DIY Taco Salad Lunch Box Bowl – a delicious recipe with ground beef, chili powder, ground cumin, paprika, salt, shredded lettuce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt.
2
Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet.
3
Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
4
Place the lettuce, tomatoes and avocado in lunch box storage containers.
5
Place the cheese and tortilla chips in separate containers.
6
Make sure one of the containers is large enough to serve as the mixing and serving bowl.
7
Pack the containers in an insulated lunch box, along with a fork.
119
kcal
Calories
8
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup cooked ground beef, 1/8 teaspoon chili powder, 1/8 teaspoon ground cumin, 1/8 teaspoon paprika, and more.
Yes, DIY Taco Salad Lunch Box Bowl falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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