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