Beef and Kale Queso Fundido

CategoryDifficultyBeginner
Yields8 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 8 oz (leftover) beef pot roast, finely chopped (about 1-1/2 cups)
 1 can (10 oz) diced tomatoes with mild green chilies, undrained
 ½ cup beer
 2 cups shredded regular or reduced-fat Mexican cheese blend
 1 tbsp cornstarch
 1 cup finely chopped kale leaves
Serving Suggestions:
 Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices
1

Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.

2

Reduce heat to low; cook 3 to 6 minutes, adding cheese mixture, 1/2 cup at a time, and stirring constantly until cheese is melted. Do not boil.

3

Stir in beef and kale; continue cooking 3 to 5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.

Ingredients

 8 oz (leftover) beef pot roast, finely chopped (about 1-1/2 cups)
 1 can (10 oz) diced tomatoes with mild green chilies, undrained
 ½ cup beer
 2 cups shredded regular or reduced-fat Mexican cheese blend
 1 tbsp cornstarch
 1 cup finely chopped kale leaves
Serving Suggestions:
 Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

Directions

1

Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.

2

Reduce heat to low; cook 3 to 6 minutes, adding cheese mixture, 1/2 cup at a time, and stirring constantly until cheese is melted. Do not boil.

3

Stir in beef and kale; continue cooking 3 to 5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.

Beef and Kale Queso Fundido
IngredientsDirections

Recipe and photography courtesy of the National Cattlemen’s Beef Association.