Rotel dip with ground beef
Rotel dip with ground beef is a classic party favorite that’s packed with bold flavors and creamy, cheesy goodness. It combines spicy Rotel tomatoes and green chilies with savory cooked…
Tip: save now, cook later.Rotel dip with ground beef is a classic party favorite that’s packed with bold flavors and creamy, cheesy goodness. It combines spicy Rotel tomatoes and green chilies with savory cooked ground beef and plenty of melted cheese, making every bite rich and satisfying.
I love making this dip because it’s so simple to throw together but always a big hit. The spicy kick from the Rotel pairs perfectly with the hearty beef, and the cheese ties everything together into a warm, melty dip that’s impossible to resist. I like to keep extra tortillas or chips nearby because one serving is never enough!
Whether you’re watching a game, hosting a casual get-together, or just craving something comforting, this dip feels like a little celebration in a bowl. It’s one of those dishes I find myself coming back to because it’s easy, filling, and always brings smiles around the table.
Key Ingredients & Substitutions
Ground beef: This adds a rich, meaty flavor and texture. I like to use 80/20 beef for a good balance of flavor and juiciness. For a lighter option, you can swap ground turkey or chicken.
Rotel tomatoes and green chilies: This canned mix brings spicy, tangy notes. Mild or hot varieties are available — pick what suits your heat preference. Fresh diced tomatoes with a bit of chopped green chili also work in a pinch.
Cream cheese: It makes the dip creamy and smooth. Make sure it’s softened for easy melting. If you want a tangier flavor, try using a blend of cream cheese and sour cream.
Shredded cheddar cheese: Sharp cheddar is my favorite here for its strong flavor. You can also mix in Monterey Jack or Colby for extra melty texture and mild taste.
How Can You Get a Smooth, Creamy Dip Without Clumps?
The key is to melt the cheeses slowly and stir continuously. Start by softening the cream cheese before adding it to the pan. Keep the heat on medium-low when melting cheeses to prevent them from breaking or becoming grainy.
- Brown the beef fully and drain to avoid greasy dip.
- Add cream cheese and stir until fully melted before mixing in Rotel.
- Gradually add shredded cheese while stirring to evenly melt.
- If dip feels too thick, add a splash of milk or broth to loosen it up.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and melting the cheese all in one pan.
- Wooden spoon or spatula – helps break up the beef and stir the dip without scratching your skillet.
- Measuring cups – to measure the cheese and other ingredients easily.
- Serving bowl (optional) – great if you want to transfer dip for a nicer presentation.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste and lower fat.
- Mix in cooked sausage for a spicier, richer dip.
- Add black beans or corn for extra texture and a bit of sweetness.
- Use pepper jack cheese instead of cheddar for a creamier dip with a slight kick.
Rotel Dip with Ground Beef
Ingredients You’ll Need:
For the Dip:
- 1 lb (450g) ground beef
- 1 (10 oz) can Rotel diced tomatoes and green chilies (mild or spicy based on preference)
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- ½ cup diced onions (optional)
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
For Garnishing and Serving:
- Fresh diced tomatoes
- Chopped green onions
- Tortilla chips, for dipping
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. You’ll spend roughly 10 minutes cooking the beef and onions, another 5 minutes melting and mixing the cheeses and tomatoes, then just a few minutes serving up your warm, delicious dip.
Step-by-Step Instructions:
1. Cook the Beef and Aromatics:
Heat a large skillet over medium heat. Add the ground beef and cook it, breaking it up with a spoon until fully browned. If you’re using onions and garlic, add them now and cook for 2-3 minutes until soft and fragrant. Drain any excess fat to keep the dip from being greasy.
2. Melt the Cream Cheese and Mix in Rotel:
Turn the heat down to medium-low. Add the softened cream cheese to the skillet and stir until it’s melted and well combined with the beef. Then, pour in the entire can of Rotel tomatoes and green chilies. Mix everything evenly.
3. Add Cheese and Finish the Dip:
Gradually stir in the shredded cheddar cheese, keeping the heat low and stirring constantly. Continue until the cheese is fully melted and you have a creamy, smooth dip. Taste and add salt and pepper if needed.
4. Serve and Garnish:
Transfer the dip to a serving bowl if you like, or serve right from the skillet to keep it warm. Sprinkle chopped fresh tomatoes and green onions on top for a fresh pop of flavor and color. Serve with plenty of crunchy tortilla chips for dipping.
Can I Use Frozen Ground Beef for This Dip?
Yes, but make sure to fully thaw it before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Cooking frozen beef directly can result in uneven cooking and extra liquid.
Can I Make Rotel Dip Ahead of Time?
Absolutely! Prepare the dip completely, let it cool, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
What’s the Best Way to Store Leftovers?
Keep any leftover dip in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk if it seems too thick, and warm slowly to avoid separating the cheese.
Can I Substitute Other Cheeses in the Recipe?
Yes! Pepper Jack or Monterey Jack add great flavor and melt nicely. For a milder dip, use mozzarella, though the texture may be less creamy. Feel free to experiment with your favorites.