Fajita Layered Salad

Fajita Layered Salad

Party of eight? Serve a make-ahead salad everyone can dig into.

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use all chicken or all beef strips if you prefer. And Monterey Jack or taco-seasoned cheese blend can be used instead of Cheddar cheese.
Success
Using refrigerated guacamole mixtures has a bonus: they won't turn dark like freshly made guacamole can. Most brands come in both regular and spicy flavors.
Serve With
Tortillas chips add a nice touch to this Tex-Mex adaptation of the classic layered salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 225),
  • Total Fat 26g
    • (Saturated Fat 13g,),
  • Cholesterol 110mg;
  • Sodium 540mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 3g,
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 4 Lean Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.