Beef and Kale Queso Fundido
Make the most of leftover Pot Roast with this delicious Southwestern-style recipe. Combine finely chopped Pot Roast with green chilies, cheese, kale and beer for a flavorful queso dip.
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Total Time: 30 min
Ingredients:
- 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
Cooking:
- 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.
Butcher Counter
Top (Inside) Round Round Primal
This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.
