Wendys Taco Salad Recipe (Wendys Copycat)

Wendys Taco Salad Recipe (Wendys Copycat)

How To Make Wendys Taco Salad (Wendys Copycat)

Missing the loaded Wendys taco salad? This copycat recipe serves the flavorful dish with a stack of lettuce, chili, and tortilla chips, for a heavenly bite.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

For Wendy’s Chili:

  • 2lbsground beef
  • 4cupstomato juice
  • 29oztomato puree,(1 can)
  • 15ozred beans,(1 can) rinsed and drained
  • 15ozpinto beans,(1 can) rinsed and drained
  • ½cupcelery,diced
  • ¼cupchili powder
  • 1tspground cumin
  • tspgarlic powder
  • 1tspsalt
  • ½tspground black pepper
  • ½tsporegano
  • ½tspsugar
  • tspcayenne pepper

For Assembling:

  • 24ozMesclun mix salad,mix of iceberg, romaine, and more
  • 1cupcheddar cheese,shredded
  • ½cupsour cream
  • 8oztortilla chips
  • 1cuptomatoes,diced
  • 8tbspssalsa,like Pace picante

Instructions

Wendy’s Chili:

  1. In a skillet, brown the ground beef; drain. Put the drained beef and the remaining ingredients in a 24 cups pot. Cover the pot; let it simmer for 1 to 1½ hours, stirring every 15 minutes.

To Assemble:

  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 ¼ cup of shredded Cheddar cheese, 2 tablespoons of sour cream, 2 ounces of tortilla chips, ¼ cup of chopped tomatoes. Top each salad with 2 tablespoons of salsa if desired. Enjoy!

Nutrition

  • Calories: 1953.64kcal
  • Fat: 80.03g
  • Saturated Fat: 29.25g
  • Trans Fat: 3.10g
  • Monounsaturated Fat: 29.96g
  • Polyunsaturated Fat: 9.21g
  • Carbohydrates: 208.33g
  • Fiber: 57.08g
  • Sugar: 26.58g
  • Protein: 109.19g
  • Cholesterol: 209.64mg
  • Sodium: 2712.65mg
  • Calcium: 837.24mg
  • Potassium: 5639.54mg
  • Iron: 26.59mg
  • Vitamin A: 1006.25µg
  • Vitamin C: 222.98mg
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