Description
This classic Rotel Dip is a creamy, cheesy, and mildly spicy appetizer made with ground beef, taco seasoning, diced tomatoes with chilies, and melted Velveeta cheese. Ready in just 15 minutes, it’s perfect for parties or game day snacks, served warm with tortilla chips, crostini, or toasted baguettes.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef (lean, medium, or extra lean)
- 1 tbsp taco seasoning (or 1/2 tsp each chili powder, garlic powder, onion powder, paprika, cumin)
Cheese and Tomatoes
- 1 can Rotel (10 ounces, or 1 can diced tomatoes with chilies)
- 1 brick Velveeta cheese (2 cups, 16 ounces, cubed)
Garnishes (Optional)
- Diced tomatoes (reserve 1 tbsp for garnish)
- Fresh parsley or cilantro (chopped)
- Green onions (chopped)
Instructions
- Cook the Ground Beef: Heat a large skillet or frying pan to medium heat. Add the 1 lb ground beef and break it apart with a wooden spoon. Cook until no pink remains and the meat is cooked through, approximately 5 minutes. Drain any excess fat to keep the dip from becoming greasy.
- Add Seasoning and Tomatoes: Reduce the heat to medium and stir in 1 tbsp taco seasoning along with 1 can of Rotel with its juices. Cook for 2-3 minutes, stirring occasionally until fully combined and the sauce begins simmering. Optionally, reserve 1 tbsp of diced tomatoes to garnish the dip later.
- Melt the Cheese: Add the cubed 16 ounces of Velveeta cheese to the skillet. Stir continuously over medium heat until the cheese is completely melted and well blended with the beef and tomato mixture, creating a smooth, creamy dip.
- Garnish and Serve: Optionally, sprinkle the dip with reserved diced tomatoes, chopped fresh parsley or cilantro, and sliced green onions for freshness and color. Serve the dip immediately warm with tortilla chips, crostini, or toasted baguettes for dipping and enjoy!
Notes
- For a spicier dip, add additional diced jalapeños or use a spicy taco seasoning blend.
- Velveeta cheese ensures a smooth melt; you can substitute with processed cheese but texture may vary.
- Drain excess fat after cooking ground beef to prevent the dip from being greasy.
- Can be kept warm in a slow cooker on low for parties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
