Wendy's Taco Salad

Wendy's Taco Salad



1/2 cups cheddar cheese

2 cups shredded romaine lettuce

2 cups shredded iceberg lettuce

1/2 cup diced tomatoes

1/2 cup prepared chili

2 tablespoons reduced fat sour cream

1/4 cup salsa

2 tablespoons Chipotle ranch salad dressing

1 ounce small corn tortilla chips; use tortilla strips if you can find them





Mix the cheddar cheese, lettuces, and diced tomatoes in a bowl.

On individual plates, dole out the tossed salad.

Add the heated chili on top of the salad.

Serve the chips, sour cream, and salsa on the side.







Wendy's Chili



2 lbs. ground beef or grilled hamburger patties

1 - 15 oz. can kidney beans

1 qt. tomato juice

1 - 29 oz. can tomato puree

1/4 cup diced green peppers

1 1/2 cups chopped onion

1/2 cup diced celery

1/8 cup chili powder

1/2 tsp. black pepper

1/2 tsp. sugar

1/2 tsp. oregano

1/8 tsp. cayenne pepper

2 tsp. garlic powder or 4 cloves minced garlic

1 tsp. salt







Brown 2 pounds of ground beef in a medium pot. Stir and cook until no pink remains. Consider using a meat thermometer to ensure the internal temperature reaches 160 degrees. If you are using cooked hamburger patties, crumble them up to resemble ground beef.

Drain beef and place into a dutch oven or 6-quart pot. You may need to adjust the size of your pot if you increase or decrease the recipe.

Add all remaining ingredients into the pot and stir to incorporate.

Bring ingredients to a simmer, then cover pot.

Stir approximately every 15 minutes for 2 hours.

Serve warm and enjoy.







Wendy’s Chipotle Ranch Salad Dressing



1 1/2 cups buttermilk

1 1/2 cups mayonnaise

1 tablespoon white vinegar

¼ teaspoon liquid smoke

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ teaspoons dried ancho peppers

1 ½ teaspoons dried chili peppers

1 ½ teaspoons dried chipotle peppers

3/4 teaspoon salt







In a medium bowl, combine buttermilk, sour cream, and mayonnaise.

Add vinegar, liquid smoke, and sugar. Stir until the sugar is incorporated into the mixture.

Add the remaining ingredients: garlic powder, onion powder, ancho peppers, chili peppers, chipotle peppers, and salt. Mix until the spices are well-combined.

Place dressing in the refrigerator for at least 10 minutes to let flavors blend together.

Taste the dressing before serving and adjust the salt and pepper, if necessary.

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