Melty Rotel Dip with Ground Beef (Print Version)

Creamy cheese dip with seasoned ground beef, spicy Rotel tomatoes, and sour cream. Perfect for parties.

# What You Need:

→ 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, 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 for garnish

# Preparation Steps:

01 - In a large skillet over medium-high heat, cook the ground beef and 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 completely melted and 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 green onions or cilantro if desired. Serve hot with tortilla chips.

# Expert Advice:

01 -
  • The sour cream creates this incredible creamy tang that cuts through all that rich cheese
  • It literally disappears at parties, so make double if you want leftovers
  • Takes 25 minutes start to finish but tastes like it simmered all afternoon
02 -
  • Always remove the pan from heat before adding sour cream, otherwise it can separate and get grainy
  • Using hot Rotel instead of regular will completely change the heat level, so taste your dip first
  • The skin that forms on top is totally normal, just stir it back in and nobody will know
03 -
  • Cubing the cheese first instead of throwing in a whole block saves so much time and melting drama
  • If the dip gets too thick in the slow cooker, splash in a little milk to loosen it back up

Go Back