Diy Taco Salad Lunch Box Bowl
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Ground Beef (cooked)1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Paprika1 tsp
Salt1 cup
Shredded Lettuce1 cup
Tomato (chopped)30 g
Shredded CheeseDirections:
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