Rotel Dip with Ground Beef

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

4.50 from 51 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!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Melissa Williams

Equipment

Meat Chopper

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.
1 pound ground beef
While the beef is cooking, cube the Velveeta.
16 oz Velveeta
Once the beef is cooked, drain any grease, then add in the cubed Velveeta and can of Rotel tomatoes and chilies. Stir together.
10 ounces Rotel
Heat over medium heat until fully melted and smooth.
Keep warm while serving to keep it melty and smooth.

Notes

Use lean beef (sirloin 93/7%) to avoid a greasy dish.
If using fattier meat, be sure to drain the grease before adding Velveeta.
For alternatives, try ground turkey, ground chicken, or spicy sausage.
To add more heat, opt for a spicier version of Rotel (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.

Slow Cooker Instructions

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition