Rotel Ground Beef Queso Dip
A creamy, flavor-packed queso dip made with seasoned ground beef, Rotel tomatoes, and a trio of cheeses. This 30-minute Tex-Mex classic is perfect for parties, potlucks, and easy weeknight snacks.
Equipment
- 1 Large Skillet For browning beef and cooking the dip
- 1 Wooden spoon/spatula For stirring ingredients
- 1 Knife For chopping onions and cilantro
- 1 Cutting Board For prepping vegetables
- 1 est Measuring Spoons For spices
- 1 Measuring cup For shredded cheese
Ingredients
- 1 lb Lean ground beef 90/10
- 1 can Rotel diced tomatoes & chilies Undrained
- 1 Medium onion Finely diced
- 2 cloves Garlic Minced
- 8 oz Velveeta cheese Cubed
- 4 oz Cream cheese Softened
- 1/2 cup Shredded cheddar cheese
- 1 tsp Cumin
- 1/2 tsp Chili powder
- Salt & pepper To taste
- 2 tbsp Fresh cilantro Chopped optional
Instructions
Brown the Ground Beef
- In a large skillet over medium-high heat, cook the ground beef for 7–8 minutes until no pink remains. Do not stir too often—let it brown for flavor. Drain excess fat, leaving 1 tbsp.
Add Aromatics
- Stir in diced onion and cook 3–4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
Add Rotel and Spices
- Add the undrained Rotel, cumin, and chili powder. Stir and simmer for 5 minutes to meld flavors.
Melt the Cheeses
- Reduce heat to low. Add Velveeta and cream cheese. Stir until melted. Fold in shredded cheddar and stir until smooth.
Final Touch
- Season with salt and pepper to taste. Stir in chopped cilantro just before serving if desired.
Notes
🍎 Nutrition (Per Serving — 1/8 of total)
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Protein | 19 g |
| Carbohydrates | 8 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sodium | 620 mg |