CopyCat Wendy’s Taco Salad – CopyCat Restaurant Recipes

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

Directions

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:
Place 6 ounces of lettuce on each plate.

Add 1 cup of warm chili on top of lettuce.

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.

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