Rotel Dip with Ground Beef

white bowl of rotel dip topped with tomatoes and chips stuck in

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5 from 3 votes

Only three ingredients in this easy dip that is a hit at any party. Rotel Dip is beefy, cheesy, and a little bit spicy!

Course Appetizer

Cuisine American, Mexican

Keyword rotel dip, rotel dip ground beef

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 184kcal

Author Melissa Williams

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 and cook over medium high heat until browned. Season with taco seasoning, if you like.
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