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Rotel dip with ground beef classic 3-ingredient Velveeta party appetizer 20 minutes — brown 1 pound lean ground beef large skillet medium-high heat crumbled cooked 6-8 minutes no pink drained, reduce heat medium-low cubed 16-ounce Velveeta added entire 10-ounce can Rotel tomatoes with liquid undrained poured stirred melted smooth creamy 5-7 minutes, optional 1 tablespoon taco seasoning or chili powder added while beef cooking extra flavor, served warm tortilla chips slow cooker warm setting keeps melty hours

Rotel Dip with Ground Beef

A thick, creamy skillet dip made with seasoned ground beef, a full can of Rotel tomatoes with green chiles, and melted Velveeta. Ready in 20 minutes on the stovetop and easily transferred to a slow cooker for warm serving. The go-to cheesy beef dip for any gathering or game day spread.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1 can (10 oz) Rotel original diced tomatoes with green chiles do not drain
  • 16 oz Velveeta, cut into 1-inch cubes
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 2 tbsp water or beef broth optional, to adjust consistency

Equipment

  • Large skillet
  • Wooden spoon or silicone spatula
  • Slow Cooker (optional for serving)

Method
 

  1. Brown ground beef in a large skillet over medium-high heat, undisturbed 2 to 3 minutes, then break apart and cook fully. Drain most fat, leaving 1 tablespoon.
  2. Add diced onion and cook 3 to 4 minutes until soft. Add garlic and cook 1 minute. Stir in spices and toast 30 seconds.
  3. Pour in the full can of Rotel with liquid. Stir and simmer 2 minutes.
  4. Reduce heat to low. Add Velveeta cubes and stir slowly and continuously until fully melted and smooth, about 4 to 5 minutes. Do not increase heat.
  5. Adjust consistency with broth or water if needed. Season with salt and pepper. Serve immediately with tortilla chips.

Notes

  • Cut Velveeta into small cubes before starting for faster, more even melting.
  • Melt Velveeta on low heat only - high heat breaks the fat out of the cheese and produces a greasy, grainy texture.
  • Toast spices in the pan for 30 seconds before adding Rotel to deepen the flavor of the entire dip.
  • Transfer to a slow cooker on warm setting to hold dip for up to 3 hours, stirring every 30 to 45 minutes.
  • Reheat leftovers on low heat with a splash of milk, stirring constantly, never at full microwave power.