Lunch: Taco Salad in a Jar

Recipe by Lindsay Funston Layers of ground turkey, black beans, corn, scallions, cheese, and tomatoes is the heartiest thing you can tote along to your tailgate.

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. ground turkey
kosher salt
1 tbsp. Taco Seasoning
1 15-oz. can black beans, rinsed and warmed
2 c. frozen corn, thawed and warmed
1 head romaine, chopped
1 c. shredded pepper Jack cheese
1 c. diced tomatoes

Instructions

In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.
Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)

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