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
Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices
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.
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;