My easy Rotel cheese dip is made with ground beef, Velveeta cheese, taco seasoning, and a can of Rotel tomatoes with chilis! I make this simple and flavorful dip on the stovetop and serve it hot with my favorite dippers.
My Favorite Rotel Cheese Dip Recipe
The first time I made this Rotel cheese dip was when my husband and I were hosting a Super Bowl party at our house. Since chips and queso are a classic and beloved Super Bowl snack, I set out to make my own hearty recipe to share for the big day.
What I love most about queso recipes is that they don’t have to be complicated at all to be spectacular. My secret ingredient that ties the whole recipe together is none other than Velveeta cheese. This is my favorite cheese to use when making gooey dips because of how well it melts. It doesn’t turn out grainy or clumpy, and there’s no need to spend any time shredding it either.
By the time half-time rolled around, my Velveeta cheese dip with Rotel was already gone! Ben said that all of his friends were asking for the recipe, and with how flavorful it was, they couldn’t believe it was that simple. It was a hit that I’ll for sure be whipping out for every Super Bowl Sunday from now on.
Looking for more recipes with Rotel? Try my creamy chicken spaghetti or my sausage cream cheese dip next!
Rotel Dip Recipe Ingredients
- Ground beef – I use one pound for this recipe. I usually go with 85/15 or 90/10 beef to give the dip a deep, savory taste. The grease will be drained either way!
- Velveeta cheese – For the creamiest, richest dip. This cheese is mild with just the right amount of saltiness.
- Rotel – My secret ingredient for the best flavor! A single can will do the trick, and there’s no need to drain it, as the liquid will add even more depth.
- Taco seasoning – Infuses savory flavor into the recipe. I usually reach for a pre-made seasoning packet, but homemade will work just fine too.
How to Make Rotel Cheese Dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Brown the ground beef in a large skillet, then drain off any grease.
STEP TWO: While the meat is cooking, cut the Velveeta cheese into small cubes and set aside.
STEP THREE: Next, add the taco seasoning and can of Rotel to the skillet, mixing until well combined.
STEP FOUR: Add in the Velveeta cubes, about ⅓ of the block at a time, allowing the cheese to melt before adding more. Continue this process until all of the cheese is melted and incorporated with the meat.
STEP FIVE: Allow the dip to simmer for a few minutes until it is nice and hot. Add more taco seasoning if desired.
STEP SIX: Serve with dippers of choice and enjoy!
Tips for the Best Velveeta Cheese Dip with Rotel
- Letting the ground beef cook undisturbed for a few minutes will help it develop a beautiful, brown crust. This is my favorite tip for the richest dip.
- Don’t skip cubing the Velveeta! Cutting it into small cubes will help it melt quickly and evenly.
- Be sure to stir the dip continuously as the cheese melts. Stirring will help prevent burning and also ensure the smoothest texture.
- If the dip is too thick, I like to add a splash of milk to thin it out and get the perfect consistency.
- Garnishing with green onions will add an extra layer of flavor and a splash of color. This step is optional, but I never skip it!
Rotel Queso Dip Variations and Substitutions
- If I don’t have ground beef on hand, I’ll use pork sausage as an alternative.
- To kick up the heat, I add in some diced jalepeños. My husband also loves it when I use the hot version of Rotel instead of regular or mild.
- Different types of cheese, like cream cheese or shredded Pepper Jack, can be added to make the dip even richer.
- For an even heartier dip, I like to mix in black beans and corn. They add a satisfying texture while also deepening the savory flavor of the Rotel cheese dip.
- Homemade taco seasoning can be used instead of a pre-made blend. My favorite spices to combine are chili powder, cumin, garlic powder, onion powder, and oregano.
What to Serve with Rotel Dip
I love serving this Rotel queso dip with simple dippers like my air fryer french fries or my crispy homemade tortilla chips!
I also love serving this recipe with Fritos scoops since they hold the dip so well. Some of my family’s other favorites include vegetables, pretzels, and bread.
Rotel Cheese Dip FAQs
How should I store leftover Velveeta cheese dip with Rotel?
I let my dip cool fully, then transfer it to an airtight container to keep it fresh. Stored in the refrigerator, it will last for up to 3 days. I don’t recommend freezing this dip because the texture may turn grainy once frozen and thawed.
How do I reheat leftover Rotel dip?
My favorite way to reheat this dip is on the stovetop, stirring continuously until warmed through. Since the dip tends to thicken when refrigerated, I always add a splash of milk when reheating to loosen it up a bit.
Rotel Cheese Dip
Ingredients
- 1 pound ground beef
- 16 ounces Velveeta Cheese
- 10 ounce can Rotel tomatoes
- 1 Tablespoon taco seasoning
Instructions
- In a large skillet, brown the ground beef over medium high heat. Drain any grease in the pan.
- While the meat is cooking, cut the Velveeta cheese into small cubes. Set it aside.
- Add taco seasoning and the can of Rotel. Mix until it is all combined.
- Add cubes of Velveeta, a ⅓ of the block at a time, allowing the cheese to melt before adding more. Continue to do this until all of the cheese is melted and incorporated with the meat.
- Taste to see if more taco seasoning is desired. Allow the dip to simmer for a few minutes so that it is nice and hot.
Notes
- Garnish with green onions. Serve with Fritos, tortilla chips, celery or any other dipper desired.
- If the dip sits too long and becomes too thick, or you are reheating dip, add a splash of milk to make it creamy again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
