Melty Rotel Dip with Ground Beef (Printer-friendly)
A warm, creamy cheese dip with seasoned ground beef, spicy 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)
# How To Make It:
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 -
- This dip disappears faster than you can say touchdown at any gathering
- The combination of seasoned beef and tangy sour cream cuts through the rich cheese perfectly
02 -
- Stirring the sour cream in off the heat prevents it from separating which I learned the embarrassing way at a potluck
- Low and slow melting keeps the cheese smooth instead of turning into a weird separated greasy mess
03 -
- Cube the cheese before you start cooking so it melts quickly and evenly
- Set out sturdy chips because flimsy ones will break when people get to the good stuff at the bottom