Beef and Kale Queso Fundido

Name: Beef and Kale Queso Fundido
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Top (Inside) Round; diced tomatoes with mild green chilies; beer; shredded Mexican cheese blend; cornstarch; kale; tortilla chips

30

Minutes

8

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

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

Step 1

Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.
Step 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.
Step 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, 8 Servings: 209 Calories; 126 Calories from fat; 14g Total Fat (7 g Saturated Fat; 5 g Monounsaturated Fat;) 59 mg Cholesterol; 365 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 16 g Protein; 1.4 mg Iron; 3.9 mg NE Niacin; 0.1 mg Vitamin B₆; 1 mcg Vitamin B₁₂; 2.8 mg Zinc; 12.1 mcg Selenium; 37.1 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium.

Filed Under:

Appetizers Mexican

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