Beef And Kale Queso Fundido

December 8, 2014

36Pab,

8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups)

1 can (10 ounces) diced tomatoes with mild green chilies, undrained

1/2 cup beer

2 cups shredded regular or reduced-fat Mexican cheese blend

1 tablespoon cornstarch

1 cup finely chopped kale leaves

Serving Suggestions:

Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

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