Copycat Wendy's Taco Salad
A hearty taco salad like the Wendy's classic: crisp lettuce topped with warm beef chili, cheddar, tortilla chips, pico de gallo and sour cream. Ready in about 35 minutes.
Wendy's taco salad is a fast food favorite because it uses the chain's chili instead of plain taco meat. The warm chili on cold lettuce, with melty cheese and crunchy chips, is what makes it so good.
This version starts with a quick homemade beef chili that simmers for about 20 minutes. Spoon it over the lettuce, then pile on cheddar, pico de gallo, sour cream and tortilla chips.
Leftover chili makes the next salad come together in 5 minutes.
Why You’ll Love This Recipe
- Big, filling main dish salad
- Quick 20 minute chili
- Warm and cold, crunchy and creamy
- Leftover chili for later
Ingredient Notes
Ground beef: Use 85 to 90 percent lean beef so the chili is rich but not greasy.
Tortilla chips: Sturdy restaurant-style chips hold up best. Crush a few over the top and serve the rest on the side.
See the recipe card below for full measurements.
How to Make Copycat Wendy's Taco Salad
Brown the beef
Cook the beef, onion and bell pepper in a large pot over medium-high heat for 7 to 8 minutes, breaking up the meat, until browned. Drain extra fat.
Season
Stir in the garlic, chili powder, cumin and salt and cook 1 minute.
Simmer
Add the tomatoes, beans, tomato sauce and water. Simmer uncovered for 15 to 20 minutes, stirring now and then, until thick.
Build the base
Divide the lettuce between four large bowls.
Top
Spoon about 1 cup of hot chili over each salad. Add cheddar, pico de gallo and a spoonful of sour cream.
Serve
Crush a handful of chips over each salad and serve the rest on the side.
Tips for the Best Results
- Let the chili cool 5 minutes so it does not wilt the lettuce completely.
- Make the chili a day ahead. It tastes even better.
- Add salsa or hot sauce if you like it spicy.
- Use the leftover chili for chili cheese fries or baked potatoes.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Watery chili | Simmer uncovered until it is thick enough to mound on a spoon. |
| Soggy chips | Add the chips at the table. |
| Bland chili | Toast the spices in the pan for a minute before adding the tomatoes. |
Substitutions
- Ground beef: Ground turkey or chicken.
- Kidney beans: Pinto or black beans.
- Sour cream: Plain Greek yogurt.
What to Serve With It
- Easy homemade guacamole
- Watermelon agua fresca
- Frozen strawberry lemonade
- Ground beef tacos
Storage and Reheating
Fridge: Keep the chili for up to 4 days. Store the lettuce and toppings separately.
Freezer: Freeze the chili for up to 3 months.
Reheat: Warm the chili on the stove or in the microwave until steaming before topping the salad.
Tools That Make This Easier
- Dutch ovenEven heat for browning and simmering chili.Check price on Amazon
- Meat chopperBreaks up ground beef evenly.Check price on Amazon
- Large salad bowlsRoom for a big main dish salad.Check price on Amazon
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Copycat Wendy's Taco Salad
A hearty taco salad like the Wendy's classic: crisp lettuce topped with warm beef chili, cheddar, tortilla chips, pico de gallo and sour cream. Ready in about 35 minutes.
Ingredients
Quick beef chili
Salad
Instructions
- Cook the beef, onion and bell pepper in a large pot over medium-high heat for 7 to 8 minutes, breaking up the meat, until browned. Drain extra fat.
- Stir in the garlic, chili powder, cumin and salt and cook 1 minute.
- Add the tomatoes, beans, tomato sauce and water. Simmer uncovered for 15 to 20 minutes, stirring now and then, until thick.
- Divide the lettuce between four large bowls.
- Spoon about 1 cup of hot chili over each salad. Add cheddar, pico de gallo and a spoonful of sour cream.
- Crush a handful of chips over each salad and serve the rest on the side.
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 36 g
- Carbohydrates
- 38 g
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Fiber
- 9 g
- Sugar
- 8 g
- Sodium
- 1180 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is on a Wendy's taco salad?
Lettuce, chili, shredded cheddar, pico de gallo, sour cream and tortilla chips. This homemade version uses the same toppings.
Can I use canned chili?
Yes. Use about 3 cups of warmed canned beef chili. Choose an all-beef chili and check the label.
Is taco salad healthy?
It is high in protein and fiber. To make it lighter, use lean beef, less cheese, Greek yogurt and fewer chips.
Can I make it ahead?
Make the chili up to 4 days ahead. Reheat it and assemble the salads just before eating.
