Taco Salad Recipe with seasoned beef and beans, cheddar, tomatoes, crispy tortilla strips, and a creamy chili-lime dressing.
Author’s Notes
Frosties for Them, Taco Salad for Me
My boys are obsessed with Wendy’s (what teenage boys aren’t?!), and their go-to is the Biggie Bag with a Double Stack, spicy nuggets, and the scorching hot sauce. They always swap the drink for a Frosty (the right move, in my opinion), and they’re instantly happy.
I’ll be honest, Wendy’s isn’t usually my first pick. (I’d much prefer a homemade smashburger.) But I do have a soft spot for a Frosty and their taco salad.
I love a good taco salad, and for fast food, theirs is pretty solid. That said, nothing beats homemade, and this version has me completely hooked lately. I’ve been doubling the dressing and the beef and bean mix, storing both in containers in the fridge, and reheating for quick lunches all week. A big taco salad at home with no drive-thru wait? Yes please!!
Ingredients In Wendy’s Taco Salad Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Ground beef & taco seasoning | Let the beef sear before crumbling for better color and more flavor. Skip the packet if you can, homemade taco seasoning makes a big difference. |
| Salsa & chili beans | Don’t drain the beans, the liquid helps create a saucy, flavorful mixture. |
| Lettuce & tomatoes | Chop lettuce fresh for the best crunch. Use ripe tomatoes for better flavor. |
| Cheddar cheese & tortilla strips | I like sharp or extra-sharp cheddar best. Grate it from a block for more flavor, and add tortilla strips to this taco salad recipe right before serving so they stay crisp. |
| Chili-lime dressing (mayo, lime, spices, Sriracha) | Chill before serving so flavors come together. If it thickens too much, add a splash of water to loosen it. |
How To Make This Taco Salad Recipe
- Cook beef: Sear, crumble, then simmer with sauce and beans until thick.
- Char corn: Cook in butter until browned; cool.
- Make dressing: Whisk and chill.
- Prep: Chop lettuce and prep toppings.
- Assemble: Layer, drizzle dressing, and serve.
Storage
Fridge: Store beef, corn, and dressing separately for 4–5 days. Keep lettuce, tomatoes, and tortilla strips separate. Assemble: Build fresh and add dressing right before serving. Freeze: Freeze beef mixture up to 3 months; thaw and reheat.
Chelsea’s Notes
Serving Suggestion
I like to assemble this taco salad recipe on individual plates instead of tossing it all together. It keeps everything crisp and lets everyone build their taco salad just how they like it.
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Video
Ingredients
- 1-1/2 tablespoons olive oil
- 1 pound lean ground beef 93/7
- 1 batch taco seasoning see note 1
- 1/2 cup mild salsa
- 1 16-ounce can chili beans undrained, see note 2
- 1/2 cup mayo Best Foods/Hellman's
- 3 tablespoons fresh lime juice plus 1/4 teaspoon lime zest
- 1/2 teaspoon paprika
- 1-1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- Salt and pepper 1/4 teaspoon salt & pinch of pepper
- 1 head green leaf lettuce or romaine
- 1/2 cup freshly shredded extra-sharp Cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup fire-roasted corn frozen
- 1/2 cup diced tomatoes
- 1 cup tortilla strips
Instructions
- Beef: Heat oil in a large skillet over high heat. Add beef and let it sear before breaking it up. Cook, crumbling, until browned through. While browning, stir in the taco seasoning. Reduce heat to low, add salsa, and scrape up any browned bits. Stir in chili beans (undrained) and simmer until thickened. Remove from heat and let cool slightly.
- Cook corn: Melt butter in a large pan over high heat. Add corn and cook 5 to 8 minutes, stirring only occasionally, until nicely browned. Do not stir too often or it won’t char. Season with a pinch of salt and pepper. Transfer to a bowl and let cool.
- Dressing: Add all dressing ingredients to a bowl and whisk until smooth. Refrigerate to let flavors meld.
- Assemble: Divide lettuce among plates. Top evenly with taco beef, corn, cheese, tomatoes, and tortilla strips.
- Serve: Drizzle dressing over the top to taste and serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
