Beef and Kale Queso Fundido

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