Melty Rotel Dip with Ground Beef (Print)
Creamy cheese dip with seasoned beef, Rotel tomatoes, and sour cream
# Ingredient List:
→ 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
# How-To Steps:
01 - In a large skillet over medium-high heat, cook the ground beef and chopped 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 sliced green onions or cilantro if desired. Serve hot with tortilla chips.
# Expert Suggestions:
01 -
- It comes together in 25 minutes flat but tastes like it simmered all afternoon
- The combination of seasoned beef and tangy sour cream creates layers of flavor most cheese dips never achieve
02 -
- The dip will thicken considerably as it cools, so keep it warm in a slow cooker for the best texture
- Adding the sour cream off the heat prevents it from separating or becoming grainy
03 -
- Cut your cheese into small cubes before you start cooking, it melts much faster that way
- Use a wooden spoon for scraping up all the browned bits from the beef, that's where the flavor lives