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homemade Wendy's Taco Salad and a fork
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4.89 from 9 votes

Wendy's Taco Salad

Learn how to make Wendy’s Taco Salad at home with this easy copycat recipe. Enjoy a tasty dinner salad with crisp greens, homemade Wendy’s beef chili, Cheddar cheese, sour cream, tomatoes, salsa, and Dorito chips. The best salad to make for Taco Tuesday or any day of the week!
Course Salad
Cuisine American
Keyword Taco salad, Wendy's taco salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 852kcal
Author Stephanie Manley

Ingredients

Wendy's Chili

  • 2 pounds ground beef
  • 1 quart tomato juice
  • 1 29 ounce can tomato puree
  • 1 15 ounce can red beans rinsed and drained
  • 1 15 ounce can pinto beans rinsed and drained
  • 1/2 cup diced celery
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Salad Ingredients

  • 24 ounces Mesclun mix salad Mix of iceberg, Romaine, and more
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 8 ounces tortilla chips
  • 1 cup diced tomatoes
  • 8 tablespoons Salsa like Pace picante

Instructions

Chili directions

  • In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Wendy's Taco Salad Assembly

  • Place 6 ounces of lettuce on each plate.
  • Add 1 cup of warm chili on top of lettuce.
  • Garnish each salad with 1/4 cup shredded Cheddar cheese, 2 tablespoons of sour cream, 2 ounces tortilla chips, 1/4 cup chopped tomatoes. Top each salad with 2 tablespoons of salsa if desired.

Recipe Tips

Expert Tips for the Best Taco Salad

  • Quality ground beef matters: Ask your butcher to grind fresh 80-85% lean chuck for the best flavor and texture
  • Temperature balance is key: Warm (not hot) chili over cold, crisp lettuce creates the perfect contrast
  • Layer strategically: Put the cheese directly on the warm chili so it melts slightly
  • Keep components separate until serving: Assemble just before eating to maintain the crisp texture of the lettuce
  • Crush tortilla chips by hand: Breaking them yourself creates varied sizes for more interesting texture
  • Season in layers: Don't forget to lightly salt the lettuce before adding toppings
  • Prep ahead, assemble fresh: The chili tastes even better the next day, but always assemble the salad just before eating
 

Nutrition

Calories: 852kcal | Carbohydrates: 63g | Protein: 37g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 1629mg | Potassium: 1566mg | Fiber: 12g | Sugar: 14g | Vitamin A: 6554IU | Vitamin C: 33mg | Calcium: 488mg | Iron: 9mg
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