Rotel dip blends hearty taco-seasoned ground beef, creamy Velveeta cheese, and Rotel tomatoes with chiles! It combines to make an amazing game day dip to satisfy your queso cravings! All you need is a bag of tortilla chips!
In a large skillet over medium-high heat, brown the 1 lb ground beef. Drain the excess fat off.
1 lb ground beef
Add the optional 2 tablespoon taco seasoning mix, and mix it into the browned beef.
2 tablespoon taco seasoning mix
Add the whole can of drained 10 oz RoTel diced tomatoes with green chilies to the ground beef.
10 oz RoTel diced tomatoes with green chilies
Reduce heat to medium-low, add the cubed 8 oz Velveeta cheese.
8 oz Velveeta cheese
Stir until all the cheese has melted and well combined. Garnish as desired and serve.
Notes
Not a fan of Velveeta? Try using 8 ounces of full-fat cream cheese and 1 cup of sharp cheddar cheese instead!
The Rotel dip will start out kind of thin but will thicken up generously as it cools! It’s important not to add extra Velveeta for this reason! You don’t want it to become too thick!
If the Rotel dip does get too thick, you can thin out the dip with a tablespoon of milk at a time until it is the desired consistency.
You can make Rotel dip in the slow cooker! Start by browning the ground beef in a skillet, then add the beef and other ingredients to the slow cooker. Set to low and cook for 2 to 3 hours, stirring occasionally, until the dip is melted and completely smooth. Serve the dip immediately or turn on the warm setting and keep it in the slow cooker.
Leftover dip can be used in a variety of ways! Try as a topping for pasta, rice, tacos, or over tortilla chips with extra toppings for the best nachos ever!