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.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
Add the cooked and slightly cooled taco-seasoned beef over the top of the salad.
Just before serving, sprinkle the tortilla chips over the salad for added crunch.
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.
Garnish the salad with fresh cilantro if desired. Serve immediately and enjoy your Blast from the Past Taco Salad!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 44.6 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1336 mg | 103% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5286 mg | 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.
