Certified Hereford Beef pot roast makes this the only queso recipe you’ll ever need! This queso will make you the MVP of your next party.
Cook Time 30M
|
Protein 16G
|
Servings 12
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
209Carbs
2% DVFat
18% DVFiber
4% DVIron
8% DVIngredients
8 ounces cooked Certified Hereford Beef pot roast, finely chopped
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
Instructions
- 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.
About Chuck Eye Roast
Certified Hereford Beef pot roast makes this the only queso recipe you’ll ever need! This queso will make you the MVP of your next party.