Beef and Kale Queso Fundido
Ingredients icon 7 Ingredients
Servings icon Makes 8 to 12 appetizer servings.
Time icon 25 to 30 minutes

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

Preparation

  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

Nutrition information per serving: 139 Calories; 81 kcal Calories from fat; 9 g Total Fat; 5 g Saturated Fat; 3 g Monounsaturated Fat; 40 mg Cholesterol; 243 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 11 g Protein; 0.9 mg Iron; 2.6 mg Niacin; 0.1 mg Vitamin B6; 0.6 mcg Vitamin B12; 1.9 mg Zinc; 8 mcg Selenium; 24.8 mg Choline;

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