✔ Updated · chili base, menu status, taco salad bar and make-ahead tips added
Wendy's taco salad is a simple, hearty classic I make on busy weeknights: crisp lettuce, diced tomatoes and shredded cheddar topped with a scoop of warm beef-and-bean chili, crushed tortilla chips, salsa and sour cream.
At a glance
The one tip that matters: add the chili hot and the chips last, right before serving. Warm chili over cold, crisp lettuce is the whole point, and the chips go soggy fast.
This copycat-style version starts with a homemade chili inspired by Wendy's, then builds each salad in minutes. Make the chili ahead for quick lunches all week, or set everything out as a build-your-own taco salad bar. For the full chili experience, our Wendy's chili recipe (with video) makes a perfect base.
Why You'll Love This Taco Salad
- A full meal in a bowl, with crisp lettuce, warm chili, cheese and crunchy chips.
- Make-ahead friendly, since the chili keeps for days and freezes for months.
- Great for a crowd: set it out as a build-your-own taco salad bar.
What's in Wendy's Taco Salad?
Wendy's taco salad is built on the chain's famous chili rather than seasoned taco meat. A bed of lettuce is topped with chili, shredded cheddar, diced tomatoes and tortilla chips, with salsa and sour cream to use as the dressing. Mixing everything together gives you warm, cool, creamy and crunchy in every bite.
- Crisp lettuce (romaine and iceberg)
- Diced tomatoes
- Shredded cheddar cheese
- Wendy's-style beef and bean chili
- Tortilla chips
- Salsa and sour cream as the dressing
The Chili Is the Base
The chili is what makes this a Wendy's-style taco salad, and I always make extra for the next day. The recipe card includes a quick beef, pinto and kidney bean chili that's ready in under an hour. For the full experience, make our Wendy's chili recipe, which has a step-by-step video, and use about 1 cup per salad.
Short on time? Leftover chili or a good canned beef and bean chili works too; I keep a can in my pantry for this. Just heat it until steaming before spooning it over the lettuce. If your chili is too runny, see how to thicken chili.
Is Wendy's Taco Salad Still on the Menu?
Availability varies. Wendy's menu changes over time and differs by location and region, and the taco salad doesn't appear on many menus. The Wendy's app or website is the quickest way to see what your local restaurant serves.
If it isn't listed, fans often make their own by ordering a chili and a side salad and topping one with the other. Making it at home is easier still, and you get a bigger bowl with as many toppings as you like.
Build-Your-Own Taco Salad Bar
This salad is perfect for parties, game days and family dinners. Keep the chili warm in a slow cooker and set everything else out in bowls so everyone builds their own.
- Plan on about 1 cup of chili and 1 1/2 cups of lettuce per person.
- Keep the chili hot (140°F or above) and don't leave cold toppings out for more than 2 hours.
| Station | What to set out |
|---|---|
| Base | Chopped romaine and iceberg lettuce, plus tortilla bowls |
| Hot | Chili in a slow cooker on the warm setting; seasoned black beans for a vegetarian option |
| Cheese | Shredded cheddar, Monterey Jack or a Mexican-style blend |
| Fresh | Diced tomatoes, red onion, scallions, jalapeños, corn, black olives and avocado |
| Crunch | Tortilla chips, corn chips and tortilla strips |
| Dressings | Salsa, sour cream, guacamole, ranch, hot sauce and lime wedges |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Brown the beef well. Let it get some color before the tomatoes go in; browning adds deep, savory flavor. Cook it to 160°F.
- Simmer for at least 30 minutes. It thickens the chili so it sits on the lettuce instead of flooding the bowl.
- Use two lettuces. Romaine gives flavor and iceberg gives crunch; together they stand up to the warm chili.
- Crush the chips by hand. Break them into bite-size pieces, not crumbs, so they stay crunchy.
- Assemble just before serving. Warm chili wilts lettuce in minutes, so build each bowl when you're ready to eat.
Wendy’s Taco Salad (Copycat Recipe)
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minutesA copycat-style Wendy’s taco salad: crisp lettuce, tomatoes, cheddar and crushed tortilla chips topped with hearty homemade beef and bean chili, salsa and sour cream. Make the chili ahead and the salads come together in minutes.
Ingredients
- For the Chili (about 8 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium green bell pepper, chopped
1 tablespoon tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 1/2 pounds ground beef (85% lean)
1 can crushed tomatoes (28 oz)
1 can pinto beans (15 oz), with their liquid
1 can kidney beans (15 oz), with their liquid
1 cup water or beef stock, as needed
salt and freshly ground black pepper, to taste
- For the Salads
9 cups chopped romaine and iceberg lettuce
1 1/2 cups cheddar cheese, shredded
2 tomatoes, diced
6 oz tortilla chips, lightly crushed
3/4 cup salsa
3/4 cup sour cream (optional)
6 tortilla bowls, for serving (optional)
Directions
- Make the Chili
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and bell pepper and cook for 4 to 5 minutes, until softened.
- Stir in the tomato paste, chili powder, cumin and garlic powder and cook for 1 to 2 minutes, until fragrant.
- Add the ground beef and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining and it reaches 160°F (71°C) on an instant-read thermometer. Spoon off any excess fat.
- Add the crushed tomatoes and the pinto and kidney beans with their liquid. Bring to a boil, then reduce the heat and simmer, partly covered, for 30 to 40 minutes, stirring now and then. Add water or stock a splash at a time if it gets too thick, and season with salt and pepper.
- Build the Salads
- Divide the lettuce among 6 large bowls or tortilla bowls and top with the shredded cheddar and diced tomatoes.
- Spoon about 1 cup of hot chili onto each salad.
- Scatter the crushed tortilla chips over the top and finish with salsa and a spoonful of sour cream. Serve right away, while the chili is warm and the chips are crunchy.
- Cool any leftover chili within 2 hours and refrigerate it for up to 4 days, or freeze it for up to 3 months.
Notes
- This chili is a life changer. You can store it in the refrigerator for up to five days. You can also place it in an airtight container once completely cooled and place it in the freezer. It can then last anywhere between 3 to 6 months.
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Variations
- Lighter: use extra-lean ground beef or ground turkey (cook turkey to 165°F), rinse the beans, and choose low-fat cheese and light sour cream.
- Vegetarian: replace the beef with 2 cups cooked lentils or an extra can of beans.
- Baked chips: cut corn tortillas into wedges, brush with olive oil, sprinkle with salt and bake at 350°F for 10 to 12 minutes, until crisp.
- Tortilla bowls: serve the salad in crisp tortilla bowls for a restaurant-style presentation.
Make-Ahead and Storage Tips
- Make the chili ahead: it keeps in the fridge for up to 4 days and tastes even better the next day. Freeze portions for up to 3 months.
- Prep the toppings: chop the lettuce, dice the tomatoes and shred the cheese up to a day ahead. Store them separately, with the lettuce in a container lined with a paper towel.
- Packed lunches: pack the chili in its own container so you can reheat it, layer the cheese, tomatoes and lettuce in a jar, and carry the chips, salsa and sour cream separately. They keep for 2 to 3 days in the fridge.
- Reheat safely: warm the chili until it's steaming hot all the way through (165°F) before spooning it over the salad.
Frequently Asked Questions
What is on a Wendy's taco salad?
Wendy's taco salad is lettuce topped with its chili, shredded cheddar, diced tomatoes and tortilla chips, served with salsa and sour cream to use as the dressing. This copycat-style version uses the same toppings with a homemade beef and bean chili, and you can add extras like onions, jalapeños or avocado.
Does Wendy's still have the taco salad?
It depends on where you are. Wendy's menu varies by location and changes over time, and the taco salad doesn't appear on many menus. Check the Wendy's app or website for your local restaurant. If it isn't listed, order a chili and a side salad and combine them, or make it at home.
What dressing goes on Wendy's taco salad?
Salsa and sour cream act as the dressing. Stir them through the salad with the warm chili and they coat everything in a creamy, tangy sauce. If you'd like something extra, a drizzle of ranch or a squeeze of lime with a few dashes of hot sauce works well too.
Can I use canned chili for taco salad?
Yes. A good canned beef and bean chili makes a fast weeknight version; you'll need about 1 cup per salad. Heat it until steaming, then spoon it over the lettuce. For a closer match, make a batch of our Wendy's chili and freeze it in portions so it's ready when you need it.
How do you keep taco salad from getting soggy?
Keep the parts separate until serving. Store the chili, lettuce, toppings and chips in different containers, add the warm chili right before eating, and scatter the chips on last. For packed lunches, carry the chips, salsa and sour cream in their own small containers.
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