Melty Rotel Dip with Ground Beef (Printable)
Creamy beef and cheese dip with Rotel tomatoes and sour cream, ready in 25 minutes.
# 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)
# Directions:
01 - In a large skillet over medium-high heat, cook the ground beef (and onion, if using) until browned and fully cooked, about 5–7 minutes. Drain excess fat.
02 - Add the Rotel tomatoes with juices, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine and cook for 2 minutes.
03 - Reduce heat to low. Add the cubed processed cheese. Stir frequently until the cheese is completely melted and the mixture is smooth, about 5–7 minutes.
04 - Remove from heat. Stir in the sour cream until fully incorporated and creamy.
05 - Transfer to a serving bowl or slow cooker set to warm. Garnish with sliced green onions or cilantro if desired. Serve hot with tortilla chips.
# Expert Tips:
01 -
- Comes together in under 30 minutes but tastes like it simmered all afternoon
- That velvety smooth texture with just enough kick keeps everyone coming back for more
02 -
- The sour cream goes in after the cheese is melted and the pan is off the heat, otherwise it can separate and get weird
- Keeping the dip warm in a slow cooker is the secret to party success because nobody likes cold cheese dip
03 -
- Cube your cheese before you start cooking, or you will be frantically trying to chop while everything else is getting overcooked
- The leftover situation is actually pretty solid, though reheating requires patience and low heat