Rotel Dip With Ground Beef
Hey, you know when you’re hungry, want something cheesy and comforting, but don’t feel like doing too much in the kitchen?
That’s when I always turn to this Rotel Dip With Ground Beef.
It’s quick, rich, and perfect for sharing, or not sharing (no judgment here).
So now, let me show you how to make it your new go-to.
Ingredients You’ll Need
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1 lb ground beef
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1 (10 oz) can Rotel (diced tomatoes with green chilies)
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1 (16 oz) block Velveeta cheese, cubed
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½ tsp garlic powder
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½ tsp onion powder
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Salt and black pepper, to taste
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Optional: ¼ cup chopped jalapeños (for heat)
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Optional: ¼ cup chopped green onions or fresh cilantro for garnish
How to Make Rotel Dip With Ground Beef
Step 1: Cook the beef
Grab a large skillet and brown the ground beef over medium heat. Break it up with a spoon as it cooks. Once it’s fully browned and no longer pink, drain any extra grease.
Step 2: Add the flavor
Season the beef with garlic powder, onion powder, salt, and black pepper. Stir everything to coat the meat evenly.
Step 3: Mix in the Rotel
Pour the entire can of Rotel into the skillet (don’t drain it). Mix it into the beef and let it warm through for about 2 minutes.
Step 4: Add the cheese
Lower the heat and start adding your Velveeta cubes. Stir often while it melts. This takes about 5–7 minutes. You want everything smooth and creamy.
Step 5: Add spice (optional)
Like it spicy? Toss in those jalapeños. Want it extra flavorful? Stir in some chopped green onions or cilantro right at the end.
Step 6: Serve hot
Once the cheese is fully melted and everything is well combined, take it off the heat and serve immediately. That’s it!
Common Mistakes to Avoid
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Using pre-shredded cheese: Stick with Velveeta or block cheese—pre-shredded doesn’t melt as smoothly.
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Draining the Rotel: Keep all the juices—that’s where the flavor is.
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Skipping the seasoning: The beef needs a little help to bring out the best flavor.
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Overheating the cheese: Low heat is best. High heat can make the dip gritty.
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Making it too early: This is best served fresh and hot, right after it’s made.
Recipe Best Tips
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Brown the meat well. Let it get a little color—it adds flavor.
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Use fresh jalapeños if you love heat. They’ll add a kick without overwhelming the cheese.
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Keep stirring while the cheese melts. It helps everything come together smoothly.
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Add a splash of milk if your dip seems too thick. Just a tablespoon at a time.
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Double the recipe if you’re making it for a crowd—it disappears fast!
Serving Suggestions
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Serve with tortilla chips or Fritos
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Spoon it over baked potatoes or nachos
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Use it as a filling for tacos or quesadillas
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Pair with sliced veggies for a low-carb dip option
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Top with chopped cilantro or green onions for a fresh pop
Storage and Freezing
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Fridge: Store leftovers in an airtight container. Keeps for up to 4 days.
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Reheat: Warm in the microwave or stovetop on low, stirring often.
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Freeze: Not recommended. The cheese’s texture can change when thawed.
FAQs
Q1: Can I make this in a crockpot?
A: Yes! Brown the beef first, then add everything to the Crock Pot. Cook on low for 1–2 hours, stirring occasionally.
Q2: What kind of cheese can I use instead of Velveeta?
A: You can try cream cheese mixed with shredded cheddar, but it won’t be quite as smooth.
Q3: Is this spicy?
A: Mild if you just use Rotel. Add jalapeños or hot Rotel if you want more heat.
Q4: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey works just fine. Just don’t skip the seasoning.
Q5: Can I prep this ahead of time?
A: You can cook the beef and keep the ingredients ready, but wait to melt the cheese until you’re ready to serve.
Q6: How do I keep the dip warm at a party?
A: Use a small slow cooker on a warm setting or a fondue pot.
Q7: What can I do if the dip is too thick?
A: Stir in a splash of milk or even a bit of Rotel juice to thin it out.
Conclusion
That’s the whole scoop on my go-to Rotel Dip With Ground Beef.
Super simple, seriously tasty, and perfect for pretty much any get-together—or a solo movie night.
If you try it out, I’d love to hear how yours turned out. Tag me or drop a comment. Let’s talk cheesy dips!
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⤵⤵⤵
Rotel Dip With Ground Beef
The easiest, cheesiest, crowd-pleasing dip you’ll ever make. It’s ready in under 20 minutes, made with just a few ingredients, and delivers big flavor with barely any effort. Perfect for parties, game day, or whenever you're craving something warm and cheesy.
Ingredients
- 1 lb ground beef
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (16 oz) block Velveeta cheese, cubed
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Optional: ¼ cup chopped jalapeños
- Optional: ¼ cup chopped green onions or cilantro
Instructions
Step 1: Cook the beef
Grab a large skillet and brown the ground beef over medium heat. Break it up with a spoon as it cooks. Once it’s fully browned and no longer pink, drain any extra grease.
Step 2: Add the flavor
Season the beef with garlic powder, onion powder, salt, and black pepper. Stir everything to coat the meat evenly.
Step 3: Mix in the Rotel
Pour the entire can of Rotel into the skillet (don’t drain it). Mix it into the beef and let it warm through for about 2 minutes.
Step 4: Add the cheese
Lower the heat and start adding your Velveeta cubes. Stir often while it melts. This takes about 5–7 minutes. You want everything smooth and creamy.
Step 5: Add spice (optional)
Like it spicy? Toss in those jalapeños. Want it extra flavorful? Stir in some chopped green onions or cilantro right at the end.
Step 6: Serve hot
Once the cheese is fully melted and everything is well combined, take it off the heat and serve immediately. That’s it!
Notes
Nutrition Information
Yield 6Amount Per Serving Calories Approx. 320 per serving
