Beef and Kale Queso Fundido


  • 8 ounces cooked beef pot roast (finely chopped)
  • 1 (10 ounce) can diced tomatoes with mild green chilies (undrained)
  • ½ cup beer
  • 2 cups shredded Mexican cheese blend
  • 1 tablespoon cornstarch
  • 1 cup kale leaves (finely chopped)
  • Serving Suggestions
    • Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices


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 3-6 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 3-5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.

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