Fajita Layered Salad

[Shelley E Bodnar]

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.