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Upside Down Taco Salad - excellent meal prep

Upside Down Taco Salad

This delicious Upside Down Taco Salad is a great meal prep to help you be prepared for the week ahead.

The recipe included makes four total servings and takes about 30 mins total to prepare. In just 30 mins, you can be ready for lunch for 4 days!


  1. 1/2 diced yellow onion
  2. 1/2 diced green bell pepper
  3. 1 lb ground beef (80% lean)
  4. 1 tsp ground cumin
  5. 1 tsp smoked paprika
  6. 1 tsp garlic powder
  7. Salt to taste
  8. Optional: hot sauce such as Tabasco or Tapatio or salsa
  9. 6 tbsp ranch dressing (for a dairy free version, check out Whole Kitchen Sink's Paleo Ranch)
  10. 9 cherry tomatoes
  11. Slices black olives
  12. 1 cup Mexican cheese blend (Omit if dairy free)
  13. 8 cups salad mix
  14. 4 Wholly Guacamole Minis or homemade guacamole (see subs and adds)


  1. Cook 1/2 diced yellow onion in 1 tbsp oil of choice or butter. Add a pinch of salt. Stir and cook until onions are translucent, then add 1/2 diced green bell pepper. Cook 2 mins and then add 1 lb of ground beef and stir, breaking up the ground beef.
  2. Add to the ground beef mixture 1 tsp of each: cumin, smoked paprika, garlic powder, and a pinch of salt. Optionally, you can also add a dash of Tabasco or Tapatio, to taste. Continue stirring meat and onion until meat is fully cooked.
  3. Portion seasoned meat/onion mixture into four servings, one for each salad.
  4. To prepare your four salads:
    1. Prepare salsa ranch by combining 6 tbsp of ranch dressing with hot sauce or salsa (to taste), if using.
    2. Add 2 tbsp of salsa ranch - or regular ranch for less heat - to the bottom of Tupperware or mason jar.
    3. Halve 9 cherry tomatoes and add 6 cherry tomato halves to each container.
    4. Add sliced black olives
    5. Add 1/4 cup of Mexican Blend cheese to each container (omit if dairy free).
    6. Add one portion of cooled seasoned meat/onion mixture to each container.
    7. Top each container with 2 cups of salad mix.
    8. Add the lid and refrigerate alongside your guacamole.
  5. When you're ready to eat lunch:
    1. Pour the contents onto a plate or bowl.
    2. Use your spoon to get all that ranch dressing out of your container and onto your salad.
    3. Don't forget the guacamole! Bring one container of guacamole along with your prepared salad and top the salad with guacamole. The reason we do not add the guacamole to the upside down salads is to prevent browning of the avocado.

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