Fajita Layered Salad

 

1

bag (16 oz) classic iceberg lettuce mix

1

package (9 oz) frozen cooked chicken breast strips, thawed

1

package (9 oz) frozen cooked seasoned beef strips, thawed

1

container (12 oz) refrigerated guacamole

1

large bell pepper, cut into strips

1

small onion, sliced

2

cups shredded Cheddar cheese (8 oz)

1 1/2

cups sour cream

4

large plum (Roma) tomatoes, sliced

• 1 In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese.
• 2 Cover; refrigerate about 2 hours to blend flavors.