Ingredients

• 8 oz cooked (leftover) beef pot roast, finely chopped (about 1-1.5 C)
• 1 can (10 oz) diced tomatoes with mild green chilies, undrained
• 1/2 C Bold Rock IPA
• 2 C shredded regular or reduced-fat Mexican cheese blend
• 1 tablespoon cornstarch
• 1 C finely chopped kale leaves
• Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

Instructions

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

• 2. Reduce heat to low; cook 3-6 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 3-5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.