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Beef and Kale Queso Fundido

Yields8 ServingsPrep 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.

Nutrition Facts

Servings 0