Rotel Dip with Ground Beef combines two Mexican food favorites — Queso and tacos! The two go hand-in-hand in this easy party dip recipe. Velveeta cheese gets a little sprucing up thanks to simple additions like Rotel canned tomatoes and chiles and hearty taco-seasoned ground beef.
Learn to make this beloved Rotel Dip for a fuss-free appetizer you’ll serve again and again! In addition to the greatest cheese dip that has ever graced this planet, we’ll also cover:
- The secret ingredient that keeps cheese dip smooth and creamy!
- Slow-cooker and quick stove-top instructions.
- How to thin or thicken Rotel Dip in a bind!
- And, last but not least, storage info and freezing tips for Rotel Dip with Ground Beef.
ROTEL DIP WITH GROUND BEEF INGREDIENTS
Taco-seasoned ground beef adds a ton of flavor to Rotel Dip and makes it extra hearty. Perfect for serving a large crowd on a budget!
- Ground Beef
- Taco Seasoning
- Yellow Onion (Optional)
- Evaporated Milk
TACO-SEASONED GROUND BEEF
You’ll want to use 80/20 ground beef for Rotel Dip with Ground Beef. To season it, one packet of store-bought taco seasoning is all you need. If you like having homemade spice mixtures on hand, you could use 2-3 tablespoons of Homemade Taco Seasoning instead.
The sautéed yellow onion is optional, but it will add more flavor to your dip and an extra savory note. If you’re short on time, you can leave it out without affecting the overall makeup of the dip.
WHY EVAPORATED MILK?
Evaporated milk is the secret to maintaining a smooth and creamy texture in cheese dips. You’ll find Rotel Dip with Ground Beef made with evaporated milk does not thicken and gelatinize as quickly as dip made with fresh milk products.
However, if you do not have evaporated milk, fresh milk can be subbed in.
HOW TO MAKE ROTEL DIP WITH GROUND BEEF
- Add taco seasoning to the ground beef and brown on the stovetop.
- Remove the beef and cook the onion.
- Transfer to the crock-pot with Velveeta, Rotel, and evaporated milk.
- Cook 45 minutes, stirring occasionally, until melted.
For this version of Rotel Dip with Ground Beef, we are making things bigger and better. The queso begins on the stovetop with ground beef and onion, generously seasoned with taco seasoning. Beyond this task, all that remains is to add it to the crock-pot, along with a cut up a block of Velveeta, Rotel and evaporated milk.
HOW TO MAKE ROTEL DIP ON THE STOVE
You can take any slow-cooker Rotel Dip Recipe and convert it to a stove top recipe. To do so, simply combine the ingredients over low to medium-low heat in a large pot on the stove top and stir often, until melted. As soon as it is melted, it is ready for serving!
The important thing is to keep the cheese and milk from scalding. Cooking over low heat with a good deal of movement (in the form of stirring) will keep your cheese from burning.
HOW TO THIN ROTEL DIP
If your Rotel Dip is too thick and you want it to be runnier, add warm milk or water 2 tablespoons at a time, stirring after each addition, until it has reached the desired consistency.
HOW TO THICKEN ROTEL DIP
Rotel Dip will naturally thicken as it sits, however, if you want to thicken it right away, add more Velveeta (1-2 1″ cubes at a time) and heat to melt.
HOW LONG DOES VELVEETA AND ROTEL DIP LAST?
Without meat, you can safely keep Velveeta and Rotel Dip for 4-5 days in the refrigerator. However, Rotel Dip with Ground Beef has a shorter storage life of 3-4 days in the refrigerator.
CAN YOU FREEZE VELVEETA CHEESE DIP?
When milk products are frozen, they have a tendency to break once reheated. Velveeta Cheese Dip just might be one of the only exceptions. You can freeze Velveeta Cheese Dip in a freezer-safe, snug airtight container once it has cooled.
You can freeze Rotel Dip with Ground Beef for 2-3 months.
5 MORE MEXICAN PARTY DIPS YOU’LL LOVE
- Authentic Guacamole is quick and easy to make, and absolutely perfect for game days and potluck parties!
- Mexican Layer Dip is an easy appetizer perfect for feeding any crowd, and will win over any room! It comes together quickly and features layer-upon-layer of savory goodness like bean dip, guacamole, and more.
- Refried Bean Dip topped with cheese and baked until hot and bubbly is the ultimate party appetizer. It requires only a few simple ingredients, comes together quickly in just 10 minutes or less, and feeds a crowd!
- Mexican Shrimp Cocktail is a crowd-pleasing dip loaded with shrimp, avocado, cucumber and more, soaked in a spicy tomato juice and absolutely to die for served alongside tortilla chips!
- Tomatillo Avocado Salsa is a 5-minute dip that comes together crazy easy in a blender! A few ingredients and a few minutes is all you need for this stellar Tex-Mex dip.
A recipe for Rotel Dip with Ground Beef featuring ground beef with taco seasoning, Velveeta, and Rotel.
- 1 pound 80/20 ground beef
- 1 (1 ounce) packet taco Seasoning
- 1 yellow onion diced
- 32 ounces Velveeta cheese cut into 1” chunks
- 2 (10 ounce) cans Rotel (hot or mild)
- 12 ounces evaporated milk
Place a cast iron skillet or a large sauté pan over medium-high heat. Add the ground beef and begin breaking it apart with a sturdy spatula. Add the taco seasoning and continue to cook for about 8 more minutes, or until the ground beef is cooked through. Carefully remove the beef from the skillet using a slotted spoon and set aside.
Add the onion to the skillet and sauté 5-7 minutes, until softened. Remove from the heat and set aside until ready to use.
Add the Velveeta, diced tomatoes and evaporated milk to a slow cooker and turn the setting on low. Stir in the ground beef and onion and allow to cook for 45 minutes, stirring occasionally.
Serve alongside tortilla chips and enjoy.