DIY TACO SALAD LUNCH BOX BOWL
The beauty of this recipe is that you can let your kids pick out their own favorite toppings ahead of time by choosing 1 protein, 2 or 3 veggies, 1 whole grain and 1 or 2 toppings. Then all you need to do is pack the ingredients in individual containers, and let them do the rest of the work!
Provided by EA Stewart
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. 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.
- Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
- Pack the containers in an insulated lunch box, along with a fork.
Nutrition Facts : Calories 484 calorie, Fat 33 grams, SaturatedFat 11 grams, Cholesterol 80 milligrams, Sodium 628 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 27 grams, Sugar 7 grams
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