Rotel dip with ground beef is one of those simple, crowd-pleasing snacks that always brings people together. It’s creamy, cheesy, and full of a little spicy kick from the Rotel tomatoes and green chilies. The ground beef adds a hearty touch that makes this dip perfect for game days, parties, or just an easy night in with some chips or crackers on the side.
I love making this dip when I want something quick but satisfying. It comes together fast, and I usually keep the ingredients on hand because I never know when the craving will hit! The mix of melted cheese, beef, and that touch of heat feels like a warm hug in dip form. Plus, it’s fun to customize—sometimes I add extra spices or a bit more cheese for an extra gooey finish.
To me, this is the perfect potluck or family gathering snack because everyone loves it. I like to serve it straight from the pan with plenty of crunchy tortilla chips nearby to scoop up every last bit. It’s the kind of dip that invites smiles, seconds, and maybe even a little friendly debate over who gets the last scoop!
Key Ingredients & Substitutions
Ground Beef: This adds heartiness and richness to the dip. I like using 80/20 ground beef for good flavor and juiciness, but you can swap it for ground turkey or chicken for a leaner option.
Rotel Diced Tomatoes & Green Chilies: This key ingredient gives the dip its signature zesty kick. If you can’t find Rotel, use diced tomatoes with canned green chilies or fresh jalapeños for a similar taste.
Processed Cheese (Velveeta): It melts perfectly, creating that creamy texture everyone loves. For a more natural alternative, try mixing shredded cheddar with cream cheese, but melt it slowly to avoid clumps.
Seasonings: Garlic and onion powder boost flavor without extra work. Feel free to add a pinch of chili powder or cumin if you want a bolder taste.
How Do You Get Smooth, Creamy Cheese Dip Without Clumps?
The trick is to melt the cheese slowly over low heat and stir often. Here’s what works best:
- After cooking the beef and adding the Rotel, lower the heat before adding cheese.
- Add cheese cubes gradually, stirring to melt fully before adding more.
- Keep the heat low to prevent the cheese from separating or becoming grainy.
- If the dip gets too thick, you can add a splash of milk to loosen it up smoothly.
Patience and gentle stirring make all the difference for that creamy, scoopable perfect dip!
Equipment You’ll Need
- Large skillet – great for browning the ground beef evenly and melting the cheese right in the same pan.
- Wooden spoon or spatula – helps you break up the beef and stir the dip easily without scratching your skillet.
- Measuring spoons – to add just the right amount of spices quickly and accurately.
- Serving bowl or the same skillet for serving – keeps the dip warm and ready for dipping.
Flavor Variations & Add-Ins
- Swap ground beef for ground sausage or chorizo for a spicier, richer dip.
- Add black beans or corn for extra texture and a little sweetness.
- Stir in chopped jalapeños or a dash of cayenne pepper if you like more heat.
- Mix in shredded cheddar or pepper jack instead of processed cheese for a sharper or spicier flavor.
Rotel Dip with Ground Beef
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 16 ounces (1 lb) processed cheese (such as Velveeta), cubed
Seasonings and Garnish:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional garnish: diced fresh tomatoes and chopped cilantro
- Tortilla chips, for serving
How Much Time Will You Need?
This tasty dip takes about 15 minutes of active cooking time. It’s a quick and easy recipe that you can prepare right when guests arrive or as a fun snack anytime.
Step-by-Step Instructions:
1. Cook the Ground Beef:
Place a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula until it’s fully browned and no longer pink. When done, drain off any excess fat.
2. Combine with Rotel:
Pour the undrained can of Rotel diced tomatoes and green chilies into the skillet with the cooked beef. Stir everything together to mix well.
3. Melt the Cheese:
Turn the heat down to low. Add the cubed processed cheese to the skillet. Stir continuously until the cheese melts completely and the mixture becomes smooth and creamy.
4. Season the Dip:
Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir well to blend the flavors together evenly.
5. Serve and Garnish:
Transfer the dip to a serving bowl or keep it warm in the skillet. Top with diced fresh tomatoes and chopped cilantro if you like. Serve immediately with plenty of crunchy tortilla chips for dipping.
Can I Use Frozen Ground Beef for This Dip?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. Cooking from frozen can lead to uneven browning and longer cooking times.
Can I Substitute a Different Cheese for Velveeta?
Absolutely! Shredded cheddar or pepper jack can work well, but melt the cheese slowly over low heat and consider adding a splash of milk to keep the dip creamy.
How Do I Store Leftover Rotel Dip?
Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip up to a day ahead. Simply reheat it slowly over low heat before serving. Add a little milk if it’s too thick after refrigeration.