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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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 852 kcal
Course: Salad
Cuisine: American

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
    Cup of Yum
  1. 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
  1. Place 6 ounces of lettuce on each plate.
  2. Add 1 cup of warm chili on top of lettuce.
  3. 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

Calories 852kcal (43%) Carbohydrates 63g (21%) Protein 37g (74%) Fat 54g (83%) Saturated Fat 20g (100%) Cholesterol 125mg (42%) Sodium 1629mg (68%) Potassium 1566mg (45%) 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

% 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.