Ingredients

• 1 pound Kentucky Cattlemen's Ground Beef
• 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. Heat large nonstick skillet over medium heat until hot. Add Kentucky Cattlemen's Ground Beef and cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Drain and remove from beef mixture from skillet; set aside.
2. Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.
3. 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.
4. Stir in ground 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.

Recipe Courtesy of the Beef Checkoff

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