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

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.

Cook Time: 30 Minutes

Servings: 8

Ingredients: 7

Cook Mode

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

209 Calories

0 %*

7g SAT FAT

0 %DV**

16g PROTEIN

0 %DV

1.4 mg IRON

0 %DV

2.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.