Beef and Kale Queso Fundido

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.

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

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

Instructions

1. Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.

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.

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.