📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 410kcal
Ingredients
- 1 lb 80–90% lean ground beef (use ground turkey or pork for variety)
- 1 tbsp olive oil (if using extra-lean meat)
- 2 tbsp taco seasoning sugar-free (or 1 tsp each chili powder, cumin, smoked paprika, plus salt & pepper)
- 1 cup sugar-free salsa (try pico de gallo or salsa verde for a twist)
- 1 cup shredded cheddar (pepper jack or cotija fit great)
- 1 cup chopped romaine or iceberg (sub baby spinach for extra micronutrients)
- 1/2 cup full-fat sour cream (Greek yogurt works if you're okay with a few extra carbs)
- Optional extras: diced avocado sliced jalapeños, cilantro
Instructions
- Brown & Season: Heat a skillet (or Instant Pot on sauté) over medium. Add ground beef and olive oil if needed. Cook 6-7 min, breaking into crumbles until browned. Drain excess fat, stir in taco seasoning, and cook 1 min more.
- Cool Meat: Let the beef cool 10 min so steam won't wilt the greens.
- Layer the Jars: Bottom (wet) — 2 Tbsp salsa. Middle (hearty) — ¼ beef, 2 Tbsp cheese. Top (dry) — ¼ cup lettuce, 2 Tbsp sour cream. Screw on lids. Keep upright up to 4 days in the fridge.
- Grab & Go: Toss a chilled jar in your lunch bag with a fork. Shake to mix, then dive in.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 26g | Fat: 29g
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About This Dish
Layer your favorite taco fixings into a mason jar and lunch is ready whenever, wherever. The seasoned beef brings all the Tex-Mex vibes, while crisp lettuce, tangy salsa, and a cool sour-cream cap keep flavors fresh.
Health Benefits
- Ground beef and full-fat sour cream provide the protein and fat that make this filling.
- Layering the ingredients keeps everything fresh without needing any high-carb filler.