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.

  • 30
    min
  • 12
    SERVINGS
  • 210
    Cal
  • 16 g
    Protein

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

Cooking:

  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.

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; 14 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 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, and Zinc; and a good source of Vitamin B12, and Selenium.

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