Copycat Wendy's Taco Salad

5 from 1 vote

This copycat Wendy's taco salad recipe tastes amazing and so similar to the restaurant classic! One of the best things about this recipe is the versatility. You can add whatever toppings you'd like and cook it in the slow cooker or on the stove top. This is perfect for those picky eaters at home who love classic tacos flavor.

Prep Time5

Cook Time2

Total Time2 5

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: taco salad

Servings: servings

Calories: 423kcal

Author: Chandice Probst

Cost: $7

Ingredients

½ pound cooked ground beef
2 cans kidney beans drained
15 ounces salsa
15 ounces canned tomato sauce
140 grams gluten-free tortilla chips
lettuce shredded
2 tablespoons sour cream
additional salsa
½ cup shredded cheddar cheese
ranch optional

Instructions

Place the beef, beans, tomato sauce and salsa in the crockpot
Cook on high 2-3 hours
Crush tortilla chips on plates then add some shredded lettuce
Top that with the crockpot chili
Garnish with sour cream, salsa, cheese and fresh lime juice and ranch if you would like

Notes

To make on the stovetop, just cook everything for 30 minutes.

Taco salad will last up to 5 days in the fridge in an airtight container. You want to make sure you store vegetables, toppings, and meat in separate containers because they will get soggy if stored together.

Nutrition