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Rotel Dip with Ground Beef has only THREE ingredients and is cheesy, beefy, and a little bit spicy – perfect for any party! Throw this easy dip together and your guests will be asking for the recipe.
Beefy Rotel Dip
Have you ever had Rotel Dip? I bet you have. It’s a party staple, right up there with Buffalo Chicken Dip and Spinach & Artichoke Dip.
Many people make it with sausage but I wanted to make my Rotel Dip with ground beef. It’s an easy swap and an upgrade, in my opinion.
With only three ingredients, you’ll want to add this quick and easy appetizer to your next party menu.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- BEEF – Like I said, I prefer to use ground beef over sausage. Not just any ground beef, I like to use sirloin. It is lean and has great flavor. You can also sub ground turkey, ground chicken, or a spicy sausage. I like to season mine with homemade taco seasoning, but it is optional.
- VELVEETA – I know there are mixed opinions on Velveeta, but you can’t argue that it melts well and makes for a good dip. You’ll need one 16 oz brick that you’ll cube. Cubing it helps it to melt quickly and evenly.
- ROTEL – If you haven’t had Rotel before, it is canned tomatoes and green chilies (I use it in my Southwest Chicken Skillet). It comes in varying degrees of heat – original, mild, and hot. Use your favorite.
Equipment you’ll need
- Large Skillet – I have had this one for years and it has served me well. I even bought the same for my parents.
- Meat Chopper – This little tool is very handy for breaking up meat while browning it.
- Mini Slow Cooker – If you want to serve your dip out of a slow cooker (it’s a good idea), this mini one is perfect for dips.
How to make Rotel Dip
Once you have your ingredients gathered, it really only takes a few minutes to put this dip together.
- STEP ONE: Cook the meat. Brown the ground beef in a large skillet until no longer pink. I like to use a meat chopper to easily break the meat apart. If you want to up the flavor/heat level, you can sprinkle in some chili powder or taco seasoning while the meat is cooking. If you’re not using sirloin, you’ll likely have some grease to drain.
- STEP TWO: Stir in the cheese & tomatoes. Once the meat is cooked, you’ll stir inthe cubed Velveeta and can of Rotel. Stir it together over medium heat until it is creamy and totally melted.
That’s it! I wasn’t kidding when I said it was simple.
Rotel Dip in the Slow Cooker
Like most warm dips, serving it out of a slow cooker is a good idea. It keeps warm so the Velveeta doesn’t reconstitute – just give it a stir every so often.
Brown the meat then pour it into the slow cooker with the cubed Velveeta and can of Rotel. Turn the slow cooker to LOW and stir occasionally until melted and smooth. Once melted, turn the slow cooker to WARM for serving.
Serving Suggestions
This dip is best served warm and because Velveeta has a tendency to solidify once it cools, serving it out of a slow cooker set to WARM is the best option.
I like to serve it with tortilla chips, pretzels, or cut up veggies. My husband likes to roll it up into a tortilla and make a little cheesy roll-up.
If the dip gets too thick, you can thin it out with a bit of milk.
What is velveeta?
When I shared my Twisted Mac & Cheese, it came to my attention that Velveeta is not a worldwide item. If you’re not from the states, Velveeta is a processed cheese product that melts really well.
Velveeta Substitute 🧀
If you don’t have it available in your area, or would just rather not use it, you can substitute the Velveeta with 8 ounces of cream cheese and 8 ounces of shredded cheddar cheese.
Make Ahead Instructions
If you want to prep as much as you can before a party, you can cook the beef up to 24 hours in advance and store it in an airtight container in the fridge. Then when you’re ready, just mix everything together and heat until melted.
Leftovers & Freezing Instructions
If there are any leftovers, you can store the dip covered in the fridge for up to 3 days. It will reheat best in a slow cooker or on the stovetop over low heat, but the microwave will also work.
If you want to freeze the dip, add it to a freezer safe container (I like these large Souper Cubes) and store for up to 3 months. When you’re ready to use it, move it from the fridge to the freezer the night before to thaw, and then heat on the stovetop over low heat or in the slow cooker.
Need more dip recipes? Try these:
Garlic Herb Dip
Easy Taco Dip
Loaded Potato Dip
Creamy Salsa Dip
Slow Cooker White Queso
Smoked Queso
Slow Cooker Sausage Cheese Dip
Click here for my entire collection of appetizers.
Rotel Dip with Ground Beef
Ingredients
- 1 pound ground beef I like to use sirloin
- 16 oz Velveeta cubed
- 10 ounces Rotel
Instructions
- Add the ground beef to a large skillet, season with taco seasoning, and cook over medium high heat until browned.
- While the beef is cooking, cube the Velveeta.
- Once the beef is cooked, drain any grease, then add in the cubed Velveeta and can of Rotel tomatoes and chilies. Stir together.
- Heat over medium heat until fully melted and smooth.
- Keep warm while serving to keep it melty and smooth.
Notes
- Use a lean beef (sirloin – 93/7%) to avoid greasy meat. If you are using a fattier cut, make sure to drain any grease before adding the Velveeta. If you don’t want to use beef, you can also use ground turkey, ground chicken, or a spicy sausage.
- To increase the heat, use one of the spicier versions of Rotel (it comes in Original, Mild, or Hot).
- If you want to skip Velveeta, replace it with 8 oz of cream cheese and 8 oz of finely shredded cheddar.
- Store any leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!This recipe first appeared on Yellow Bliss Road.
Your recipe was the bomb yum yum tastes so good!
Thank you!
It’s my first time planning to try this. Can’t wait to do this for my housewarming next month. Thank you!
Congrats on the new house!
amazing,easy, and so good,we made this for supper,Thanks Much♥️♥️♥️♥️
A serving as 1g doesn’t make much sense here.
1g = 1 serving for these purposes, based off the 12 servings noted. You would need to calculate with your actual ingredients for more accurate numbers, this is just an estimate provided as a courtesy.