Rio Grande Beef Salad

2 cup uncooked wagon wheel pasta 
1/4 cup chopped onion 
1  garlic clove, minced 
1 tbsp oil 
10 oz 1 can diced tomatoes 
and green chiles, undrained 
1/2 tsp dried oregano leaves 
1/4 tsp cumin 
1/2 lb deli-sliced cooked 
roast beef, chopped 
9 oz 1 pkg. frozen corn 
in a pouch, cooked, drained 
1  medium tomato, chopped 
1/2 cup chopped green bell pepper 
1 tbsp chopped fresh cilantro 

Cook pasta to desired doneness 
as directed on package.
Meanwhile, 
in a 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.
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.
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.