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Saturday, November 21, 2015

Beef and Salsa Rice Salad

Course Salads
Prep. Time 15 mins
Refrigeration Time 4 hrs
Yields 4 servings

1 lb (500 g) cooked beef (roast, ground, etc.), cut into small chunks
1 cup (250 ml) mild salsa
1 green bell pepper, trimmed and chopped
4 cups (680 g) Cooked rice or cooked short pasta
8 oz (224 g) Canadian Cheddar cheese, diced

In bowl, combine all ingredients with Canadian Cheddar cheese. Season to taste with salt and pepper.

Place in airtight container and chill until ready to serve. Serve cold or warm.

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