Taco Mason Jars

Share Recipe


Blackberries add a unique flavor dimension and added nutrition to the typical taco salad in these Taco Mason Jars. Prep these at the beginning of the week for an easy grab-and-go lunch that will last the whole week.

Rice Beef and California Giant blackberry mixture Tomatoes Shredded Cheddar Crushed tortilla chips


  • 4- 16 ounce mason jars
  • 1 cup rice
  • 2 cups water
  • 1 teaspoon kosher salt
  • zest and juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • 1 package of taco seasoning
  • ¼ cup water
  • 1 cup chopped California Giant blackberries
  • 4 Roma tomatoes, small diced
  • 2 cups crushed tortilla chips
  • 2 cups shredded cheddar


      • In a small pot, bring rice and water to a boil. Reduce heat to the lowest setting, cover with a lid, and cook for 20 minutes or until all of the water is absorbed. Remove from heat and let sit 5 minutes. Fluff rice with a fork and stir together with lime zest and juice. Set aside.
      • In a large sauté pan, heat oil, add beef and cook until cooked through. Add taco seasoning, California Giant blackberries, and ¼ cup water. Simmer until most of the water is cooked out. Set mixture aside.
      • Layer ingredients in the mason jars in this order until you reach the top: Rice, Beef and California Giant blackberry mixture, tomatoes, shredded cheddar, crushed tortilla chips.
      • Let cool and then tighten the lid. Take in a lunchbox with a cooling pack to keep fresh. When ready to eat, remove lid and microwave until warm and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!