Beef & Kale Queso Fundido
  • 25 to 30 minutes
  • Makes 8 to 12 appetizer servings.
  • Appetizers

Beef and Kale Queso Fundido

Ingredients

  • 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

Instructions

  • 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.