BEEF AND KALE QUESO FUNDIDO

Beef & Kale Queso Fundido --
30 Minutes or Less
  • Total Recipe Time: 25 to 30 minutes
  • Makes 8 to 12 appetizer servings.

INGREDIENTS

  1. 8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups)
  2. 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
  3. 1/2 cup beer
  4. 2 cups shredded regular or reduced-fat Mexican cheese blend
  5. 1 tablespoon cornstarch
  6. 1 cup finely chopped kale leaves
Serving Suggestions:
  1. Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

INSTRUCTIONS FOR BEEF AND KALE QUESO FUNDIDO

  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.
Comments (0)
Usage Guidelines.