Ingredients (~6-8 servings)
- 1/2 lb 90/10 ground beef
- 1 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 8 oz Velveeta cheese, cubed
- 1 can (10 oz) Rotel tomatoes
- Minced fresh cilantro (optional)
- Sliced green onions (optional)
- Diced tomatoes (optional)
- Corn tortilla chips for serving
Brown the Ground Beef and Add Spices
Place the beef in a large skillet over medium-high heat and break it up with a wooden spoon as it cooks.
You’re looking for the beef to be completely browned with no pink remaining – this usually takes ~8-10 minutes.
Once browned, add the chili powder, onion powder, and garlic powder; stir to combine and cook for another ~30 seconds until fragrant.
Melt in the Cheese and Rotel
Add the cubed Velveeta and the entire can of Rotel tomatoes (juice and all) to the skillet.
Reduce heat to medium and stir continuously until the cheese completely melts and everything combines into a smooth, creamy dip – about ~5 minutes.
The Velveeta will look chunky at first but will smooth out as it melts.
Serve Hot with Toppings
Top with cilantro, green onions, and diced tomatoes if you’re using them.
Serve immediately with tortilla chips while it’s still hot and creamy.
This keeps in the fridge for up to 3 days and reheats perfectly in the microwave – just stir it up as you reheat since it’ll separate a bit when cold.
Rotel Dip
Ingredients
Ingredients (~6-8 servings)
- 1/2 lb 90/10 ground beef
- 1 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 8 oz Velveeta cheese cubed
- 1 can Rotel tomatoes 10 oz
- Minced fresh cilantro optional
- Sliced green onions optional
- Diced tomatoes optional
- Corn tortilla chips for serving
Instructions
- Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until no pink remains, about 8-10 minutes.
- Add chili powder, onion powder, and garlic powder; stir and cook for 30 seconds until fragrant.
- Add cubed Velveeta and canned Rotel tomatoes with juice to the skillet.
- Reduce heat to medium and stir continuously until cheese melts and mixture is smooth and creamy, about 5 minutes.
- Top with cilantro, green onions, and diced tomatoes if desired.
- Serve immediately with tortilla chips while hot.
