Layered Fajita Salad recipe

1 (16 ounce) bag classic iceberg lettuce mix
1 (9 ounce) package frozen cooked chicken breast strips, thawed
1 (9 ounce) package frozen cooked seasoned beef strips, thawed
1 (12 ounce) container refrigerated guacamole
1 large bell pepper, cut into strips
1 small onion, diced
2 cups shredded cheddar cheese, divided
1 1/2 cups sour cream
4 large plum tomatoes, diced

In a 13 x 9-inch glass baking dish, layer lettuce, chicken and beef, press lightly.

Layer guacamole, bell pepper, onion and 1 cup of the cheese over the beef. Spread sour cream over cheese.

Sprinkle with tomatoes and remaining 1 cup cheese.

Cover and refrigerate for about 2 hours to blend flavors.

NOTE: You can also use your own prepared beef and chicken instead of using frozen.