Rotel Dip with Ground Beef

Ground beef, Velveeta cheese, and Rotel tomatoes with green chilies melted together into a smooth, creamy, slightly spicy dip. Three ingredients, one pan, fifteen minutes total.

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Course: Appetizer, Appetizer.Dinner

Cuisine: American

Keyword: beef cheese dip, easy party dip, rotel dip with ground beef, velveeta rotel dip

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 245kcal

Cost: $8

Equipment

1 large skillet For cooking beef and melting cheese
1 Wooden Spoon For breaking up beef
1 strainer or colander Essential for draining grease
1 Serving Bowl For presenting dip

Ingredients

▢ 1 lb ground beef 80/20 works well
▢ 16 oz Velveeta cheese, cubed Must be Velveeta for smooth texture
▢ 1 can Rotel tomatoes with green chilies 10 oz can, original or mild
▢ ½ teaspoon salt Adjust to taste
▢ ¼ teaspoon black pepper Freshly ground preferred
▢ tortilla chips For serving

Instructions

Heat a large skillet over medium high heat and add ground beef, breaking it up with a wooden spoon.
Cook beef for 7 to 8 minutes until no pink remains, breaking it into small crumbles, and season with salt and pepper.
Pour cooked beef into a strainer or colander set over a bowl and press down with a spoon to drain all the grease completely.
Return drained beef to the skillet and reduce heat to medium low.
Cut Velveeta into cubes and add to the skillet along with the entire can of Rotel tomatoes including the juice.
Stir constantly for about 5 minutes until Velveeta melts completely and the dip is smooth and creamy with no cheese chunks.
Transfer to a serving bowl or serve directly from the skillet with tortilla chips while hot and melty.

Notes

Drain the ground beef thoroughly by pouring it into a strainer and pressing with a spoon to remove all grease or the dip will have an oily layer on top. I learned this after serving greasy dip at a party and watching people avoid it.

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