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.

  • 30
    min
  • 12
    SERVINGS
  • 209
    Cal
  • 16 g
    Protein

Ingredients & Cooking

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

Cooking:

  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 Information

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