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Fajita Layered Salad

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Fajita Layered Salad
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 8
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Party of eight? Serve a make-ahead salad everyone can dig into.

Ingredients

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

Directions

  • 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.
Tips  

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.

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.

Tortillas chips add a nice touch to this Tex-Mex adaptation of the classic layered salad.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
225
)
Daily Value
Total Fat
26g
(
Saturated Fat
13g
)
Cholesterol
110mg
Sodium
540mg
Total Carbohydrate
10g
(
Dietary Fiber
3g
)
Protein
30g
Daily Value*:
Iron
12%
12%
Exchanges:
4 Lean Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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