Blast from the Past Taco Salad

Take a nostalgic journey to flavor town with the "Blast from the Past Taco Salad," a vibrant and satisfying dish that combines classic Tex-Mex ingredients with a modern twist. Featuring perfectly seasoned ground beef, crisp iceberg lettuce, and a colorful medley of toppings like diced tomatoes, black beans, sweet corn, creamy avocado, and sharp shredded cheddar, this salad is as visually stunning as it is delicious. Crunchy tortilla chips add an irresistible texture, while a tangy, two-ingredient salsa-sour cream dressing ties it all together. Ready in just 25 minutes, this no-fuss taco salad is perfect for busy weeknights, casual entertaining, or a fun family dinner. Garnished with fresh cilantro for a pop of zest, it’s guaranteed to deliver bold flavors and make everyone at the table smile.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 2 tablespoons taco seasoning
• 0.25 cup water
• 1 head iceberg lettuce
• 1 cup cheddar cheese, shredded
• 2 medium tomatoes, diced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (cooked or canned, drained)
• 1 large avocado, diced
• 2 stalks green onions, thinly sliced
• 2 cups tortilla chips
• 0.5 cup sour cream
• 0.5 cup salsa
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles with a spatula, about 5-7 minutes.

Step 2

Drain any excess grease from the pan, then add the taco seasoning and water. Stir well to coat the beef evenly and let it simmer for 2-3 minutes until the mixture thickens. Remove from heat and set aside to cool slightly.

Step 3

While the beef cooks, prepare the salad base by chopping the iceberg lettuce into bite-sized pieces and placing it in a large salad bowl.

Step 4

Top the lettuce with shredded cheddar cheese, diced tomatoes, black beans, corn kernels, diced avocado, and sliced green onions, layering each ingredient for a vibrant presentation.

Step 5

Add the cooked and slightly cooled taco-seasoned beef over the top of the salad.

Step 6

Just before serving, sprinkle the tortilla chips over the salad for added crunch.

Step 7

In a small bowl, mix the sour cream and salsa together to create a creamy dressing. Drizzle the dressing over the salad or serve it on the side.

Step 8

Garnish the salad with fresh cilantro if desired. Serve immediately and enjoy your Blast from the Past Taco Salad!

Nutrition Facts

Serving size	2577.8 grams (2577.8g)

Amount per serving	% Daily Value*
Calories	2655

Total Fat 174.50g	224%
Saturated Fat 76.50g	383%
Polyunsaturated Fat 0.10g
Cholesterol 459mg	153%
Sodium 5361mg	233%
Total Carbohydrate 163.20g	59%
Dietary Fiber 50.10g	179%
Total Sugars 44.60g
Protein 137.50g	275%

Vitamin D 24IU	120%
Calcium 1336mg	103%
Iron 19mg	106%
Potassium 5286mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 19.8%

Carbs: 23.5%