Melty Rotel Dip with Ground Beef (Print View)
Creamy, spicy cheese dip with seasoned beef, 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)
# Method:
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.
# Insider Tips:
01 -
- It comes together in 25 minutes flat but tastes like youve been simmering it all afternoon
- The sour cream adds this incredible tangy finish that cuts through all that rich cheese
- People will literally hover over the serving bowl until its gone
02 -
- High heat while melting the cheese will cause separation, keep it low and slow
- Letting the beef get properly browned and caramelized makes a huge difference in final flavor depth
03 -
- Cut your cheese into small cubes before starting, they melt way faster and more evenly
- Room temperature sour cream incorporates better without any weird separation