Rio Grande Beef Salad

Dinner ready in just 25 minutes! Enjoy this roast beef pasta salad packed with veggies – perfect if you love Mexican cuisine.

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Servings 4

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ingredients 12
Prep Time 25 min
Total Time 25 min

Ingredients

6 1/2: oz. (2 cups) uncooked wagon wheel pasta

1/4: cup chopped onion

1: garlic clove, minced

1: tablespoon oil

1: (10-oz.) can diced tomatoes and green chiles, undrained

1/2: teaspoon dried oregano leaves

1/4: teaspoon cumin

1/2: lb. deli sliced cooked roast beef, chopped (1 1/2 cups)

1: (9-oz.) pkg. frozen corn in a pouch, cooked, drained

1: medium tomato, chopped

1/2: cup chopped green bell pepper

1: tablespoon chopped fresh cilantro

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Directions

1 Cook pasta to desired doneness as directed on package.
2 Meanwhile, in small nonstick saucepan, cook onion and garlic in oil until tender. Stir in tomatoes, oregano and cumin. Bring to a boil over medium-high heat. Boil 4 minutes or until slightly thickened, stirring frequently to prevent sticking. Remove from heat.
3 Drain pasta; rinse with cold water. Drain well. In large bowl, combine cooked pasta, roast beef, corn, chopped tomato, bell pepper and cilantro; mix gently.
4 Add tomato mixture; toss gently until well mixed. Serve immediately, or cover and refrigerate until serving time. If desired, serve on lettuce-lined plates and garnish with tortilla chips and additional cilantro.

EXPERT TIPS

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Expert Tips

Also known as fresh coriander or Chinese parsley, cilantro lends its distinctive flavor to dishes with Chinese, Indian, Mexican and Southwestern inspiration. It resembles a more delicate version of fresh parsley but has a brighter, almost citrusy flavor. Those who dislike this assertive herb describe it as metallic or soapy tasting.