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Wendy's Copycat Taco Salad Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 372 kcal

Ingredients
  

For the Chili

  • 1 tbsp olive oil
  • 2 yellow onions, diced
  • 3 stalks celery, finely chopped
  • 1 pound extra-lean ground beef
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can pinto beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 1 (398ml) can crushed tomatoes
  • 1 cup beef broth

For the Salad

  • 1 bunch romaine lettuce, chopped
  • 1 tomato, sliced
  • 1/2 cup shredded cheddar cheese
  • Tortilla chips
  • Sour cream
  • Salsa or jalapeños

Instructions
 

For the Chili

  • First, heat a large pot over medium-high heat. Then add the onions and celery, sauteing for about 2-3 minutes until veggies soften. Next, add ground beef and brown for another 2-3 minutes until the meat is nicely browned.
  • Then add the spices- garlic, chili powder, coriander, salt, and pepper. Stir the ingredients well and cook for 2-3 minutes until the flavors develop.
  • Add kidney beans, pinto beans, tomatoes, and beef broth, bring the pot to a boil, stir well. Lower heat to medium-low, and then cover with a lid to simmer for 20 minutes.

For the Salad

  • While chili is cooking, assemble the salad. Simply chop the lettuce and place in a bowl. Once the chili has finished cooking, spoon the chili on top, followed by tortilla chips, sour cream, and salsa. If you like a bit of heat, you can also add jalapeño peppers.

Notes

  • If you want to freeze and save a portion of the chili, place it in an airtight container and store for up to 3 months. 
  • For a healthy tip, drain and rinse the two cans of beans. This can reduce the sodium content by as much as 41%.