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, 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.