Beef and Kale Queso Fundido
This hearty and delicious dip melds beef and cheese, and is perfect for tailgating. A definite crowd pleaser, no matter which team you’re rooting for!
Ingredients
- 8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 1 ½ cups)
- 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
- ½ cup beer
- 2 cups shredded regular or reduced-fat Mexican cheese blend
- 1 tablespoon cornstarch
- 1 cup finely chopped kale leaves
Directions
- Combine tomatoes and beer in medium saucepan and bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.
- Reduce heat to low and cook 3 to 6 minutes, adding cheese mixture, ½ 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 tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, or toasted baguette slices, as desired.
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