Rotel dip with ground beef is a simple and delicious party favorite that combines creamy melted cheese, zesty tomatoes and green chilies, and savory ground beef. This dip is warm, cheesy, and just a little spicy, making it perfect for sharing with friends and family while watching a game or just hanging out.
I love making this dip because it comes together so quickly, and it always gets devoured fast. One tip I have is to use freshly cooked ground beef seasoned with a little garlic and onion powder to really boost the flavor. It’s the kind of snack I can’t resist going back to for another scoop—especially with plenty of crunchy tortilla chips on the side.
What makes this Rotel dip special to me is how it brings everyone together. I’ve shared it at so many get-togethers, and no one ever leaves without asking for the recipe. It’s one of those easy, comforting dishes that feels like a warm hug in a bowl, perfect for any casual occasion.
Key Ingredients & Substitutions
Ground Beef: This is the main protein that adds a hearty touch to the dip. You can swap it for ground turkey or chicken for a leaner option. Vegetarian? Try cooked lentils or crumbled tofu instead.
Rotel Tomatoes & Green Chilies: These give the dip its classic tangy and mildly spicy flavor. If you can’t find Rotel, use diced tomatoes mixed with a small amount of chopped green chilies or jalapeños.
Velveeta Cheese: This melts smoothly, creating the creamy base. If you prefer natural cheese, try a mix of cream cheese and shredded cheddar, but expect a slightly different texture.
Cheddar and Monterey Jack Cheese: These add extra cheesy flavor and gooeyness on top. Feel free to use just one type or substitute with mozzarella for a stretchier melt.
How Do I Get the Cheese Perfectly Melted Without Burning?
Melting cheese over heat can be tricky—it can burn or get grainy if not done right. Here’s how to keep it smooth and creamy:
- After cooking your ground beef, reduce the heat to low before adding cheese.
- Add Velveeta cubes gradually, stirring constantly to help them melt evenly.
- Once the Velveeta is melted, mix in Rotel tomatoes and then top with shredded cheese.
- Cover the skillet with a lid for a couple of minutes to let the shredded cheese melt without direct heat.
- Avoid high heat at any step to prevent grease separating or cheese becoming rubbery.
Taking your time and stirring gently will give you that creamy dip everyone loves!
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and melting cheese all in one pan.
- Wooden spoon or spatula – makes stirring the dip easy without scratching your skillet.
- Sharp knife – for chopping onions, garlic, jalapeños, and tomatoes if you add fresh garnishes.
- Cutting board – protects your counters and keeps prep safe and clean.
- Serving bowl or the skillet itself – great for keeping the dip warm and ready to share.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner dip that still tastes great.
- Add black beans or corn for extra texture and a mild sweetness that balances the heat.
- Mix in taco seasoning or smoked paprika for a deeper, spiced flavor when you want a twist.
- Top with sliced olives or diced avocado for a fresh contrast and extra creaminess.
How to Make Rotel Dip with Ground Beef
Ingredients You’ll Need:
- 1 lb ground beef
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (16 oz) package Velveeta cheese, cubed
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 small onion, finely chopped (optional)
- 1 clove garlic, minced (optional)
- ½ tsp chili powder
- ¼ tsp cumin
- Salt and pepper, to taste
- Fresh jalapeño slices, for garnish
- Cherry tomatoes, halved, for garnish
- Chopped fresh cilantro, for garnish
- Tortilla chips, for serving
Time Needed
This dip comes together in about 20 minutes total — with roughly 10 minutes to cook the beef and melt the cheese, plus a few minutes to warm through and garnish.
Step-by-Step Instructions:
1. Cook the Beef
Heat a large skillet over medium heat. Add the ground beef, and if you like, the chopped onion and minced garlic. Stir occasionally and cook until the beef is browned and fully cooked. Drain any extra fat.
2. Add Seasoning
Sprinkle chili powder, cumin, salt, and pepper over the cooked beef. Stir well and cook for another minute to mix the flavors nicely.
3. Melt the Cheese
Turn the heat to low. Add the cubed Velveeta cheese to the skillet. Stir constantly until the cheese melts completely and blends with the beef.
4. Mix in Rotel Tomatoes
Pour in the entire can of Rotel tomatoes, including the juices. Stir everything until well combined and heated through.
5. Add Extra Cheeses
Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover the skillet with a lid if you have one, and let the cheese melt for a couple minutes until gooey.
6. Garnish and Serve
Remove the skillet from heat. Garnish with fresh jalapeño slices, cherry tomatoes, and chopped cilantro for a colorful and tasty finish. Serve warm with plenty of crunchy tortilla chips for dipping.
Can I Use Frozen Ground Beef for This Dip?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. Cooking from frozen won’t brown the meat properly and can make the dip watery.
Can I Make Rotel Dip Ahead of Time?
Absolutely! Prepare the dip up to the cheese melting step, then cover and refrigerate. When ready, gently reheat on the stove over low heat, stirring occasionally, and add fresh toppings before serving.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through, stirring to keep it smooth.
What Can I Substitute for Velveeta Cheese?
If you prefer not to use Velveeta, try combining cream cheese with shredded cheddar or Monterey Jack. The texture will be a bit different but still creamy and delicious!
