Melty Rotel Dip with Ground Beef (Printer-Friendly)
Creamy, spicy cheese dip with seasoned ground beef, Rotel tomatoes, and sour cream. Ideal for parties and game day snacking.
# What You'll Need:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables & Canned Goods
02 - 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
03 - 1 small onion, finely chopped (optional)
→ Dairy
04 - 16 ounces processed cheese (such as Velveeta), cubed
05 - 3/4 cup sour cream
→ Seasonings
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika (optional)
09 - Salt and black pepper, to taste
→ Serving
10 - Tortilla chips, for serving
11 - Sliced green onions or chopped cilantro (optional garnish)
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add the ground beef and finely chopped onion if using. Cook, breaking up the meat with a spoon, until browned and fully cooked, approximately 5–7 minutes. Drain excess fat from the skillet.
02 - Pour in the Rotel tomatoes with their juices. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir thoroughly to combine all ingredients. Continue cooking for 2 minutes to allow flavors to meld.
03 - Reduce heat to low setting. Add the cubed processed cheese to the skillet. Stir frequently and consistently until the cheese completely melts and the mixture achieves a smooth, uniform consistency, about 5–7 minutes.
04 - Remove the skillet from heat entirely. Gently fold in the sour cream, stirring until fully incorporated and the dip becomes uniformly creamy and smooth.
05 - Transfer the completed dip to a serving bowl or place in a slow cooker set to warm setting for serving. Garnish with sliced green onions or chopped cilantro if desired. Serve immediately with tortilla chips for dipping.
# Expert Advice:
01 -
- The kind of dip that disappears before you even get the chips properly arranged
- Takes exactly 25 minutes from raw ingredients to pure comfort in a bowl
02 -
- If you try to rush melting the cheese over high heat, it will separate into an oily sad mess and nobody wants that
- Always remove from heat before adding sour cream or it might curdle and ruin your creamy dreams
03 -
- Cube your cheese before you start cooking anything, because trying to cut slippery cheese with beef sizzling away is a recipe for frustration
- Hot Rotel instead of regular will make all the spice seekers very happy without requiring any extra effort