Wendy's Taco Salad
User Reviews
4.9
27 reviews
Excellent
Wendy's Taco Salad
Report
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!
Share:
Ingredients
Wendy's Chili
- 2 pounds ground beef
- 1 quart tomato juice
- 1 ounce tomato puree canned
- 1 ounce red beans rinsed and drained, canned
- 1 ounce pinto beans rinsed and drained, canned
- 1/2 cup celery diced
- 1/4 cup chili powder
- 1 teaspoon cumin ground
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Salad Ingredients
- 24 ounces mesclun salad mix Mix of iceberg, Romaine, and more
- 1 cup cheddar cheese shredded
- 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.
Notes
- 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 Information
Show Details
Calories
852kcal
(43%)
Carbohydrates
63g
(21%)
Protein
37g
(74%)
Fat
54g
(83%)
Saturated Fat
20g
(100%)
Cholesterol
125mg
(42%)
Sodium
1629mg
(68%)
Potassium
1566mg
(33%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
6554IU
(131%)
Vitamin C
33mg
(37%)
Calcium
488mg
(49%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Calories | 852kcal | 43% |
| Carbohydrates | 63g | 21% |
| Protein | 37g | 74% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 125mg | 42% |
| Sodium | 1629mg | 68% |
| Potassium | 1566mg | 33% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 6554IU | 131% |
| Vitamin C | 33mg | 37% |
| Calcium | 488mg | 49% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
