Fiesta Enchilada Rice Salad This great recipe uses the same idea as my Cheesy Beef and Roasted Pepper Enchiladas but as a more mild, chilled salad. Big chunks of cheese, black beans, corn, peppers, onions, cilantro and ground beef are combined with enchilada sauce and rice. Ingredients:   4 cups cooked rice   1 can black beans, drained (do not rinse)   ¾ lb. ground beef   1 cup onion, chopped   1 cup corn   ½ cup roasted sweet red pepper (Vlasic brand), chopped   2 jalapeño peppers, roasterd, peeled and sliced   1 tbl. green tabasco sauce   ½ cup enchilada sauce   ½ cup sharp cheddar cheese, cubed   ½ cup jalapeño jack cheese, cubed   ¼ cup cilantro, chopped   2 tsp. cumin   1 tsp. garlic-pepper seasoning (to taste)   salt (to taste) Instructions: Brown ground beef over medium heat. Add onion, peppers, and corn. Season with tabasco sauce, ½ tsp. salt, and 1 tsp; garlic-pepper seasoning. Cool about 5 minutes after cooking. In a large bowl toss rice with black beans and enchilada sauce. Add ground beef mixture and stir to combine. Season with cumin, salt and garlic-pepper seasoning. Stir to combine. Add cheese and cilantro. Refrigerate salad for at least 1 hour before serving. Serves: 8 Return to Salads Index
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