Melty Rotel Dip with Ground Beef (Printable version)
Creamy, beef-loaded cheese dip with Rotel tomatoes and sour cream. Ready in 25 minutes for any gathering.
# Ingredient list:
→ 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
→ 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
09 - Salt and black pepper, to taste
→ Serving
10 - Tortilla chips, for serving
11 - Sliced green onions or chopped cilantro
# Directions:
01 - In a large skillet over medium-high heat, cook the ground beef and chopped onion 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 stays creamy and dippable for hours, thanks to the sour cream trick I learned from my aunt
- The seasoned ground beef transforms it from ordinary cheese dip into something people actually linger around
02 -
- Once the cheese is melted, stop cooking or it will separate into this weird oily situation
- Stir in the sour cream after removing from heat, it can break if you cook it too long
03 -
- Cut your cheese into small cubes before you start cooking, they melt way faster and more evenly
- The dip actually tastes better the next day, if you somehow have leftovers