Rio Grande Beef Salad

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  • 25|min prep time
  • 25|min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 1 Cook pasta to desired doneness as directed on package.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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