Melty Rotel Dip with Ground Beef (Printable version)

Creamy, spicy beef and cheese dip with Rotel tomatoes and sour cream. Ideal for parties and game day with tortilla chips.

# 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 (optional)

→ 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

# How to Make It:

01 - Heat a large skillet over medium-high heat. Add the ground beef and chopped onion if using. Cook until the beef is browned and fully cooked, approximately 5–7 minutes. Drain excess fat from the skillet.
02 - Pour in the Rotel tomatoes with their juices. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir thoroughly to combine all ingredients and continue cooking for 2 minutes.
03 - Reduce heat to low setting. Add the cubed processed cheese to the skillet. Stir frequently and continuously until the cheese is completely melted and the mixture achieves a smooth, consistent texture, about 5–7 minutes.
04 - Remove the skillet from heat. Fold in the sour cream and stir until fully incorporated, creating a creamy, homogeneous dip consistency.
05 - Transfer the dip to a serving bowl or place in a slow cooker set to warm setting. Garnish with sliced green onions or chopped cilantro if desired. Serve immediately accompanied by tortilla chips.

# Expert Suggestions:

01 -
  • It comes together in about twenty minutes and costs less than a single round of drinks at a bar
  • The combination of seasoned beef and tangy sour cream cuts through the richness so nobody gets that heavy feeling
  • People literally hover around the slow cooker waiting for refills, making it the ultimate party icebreaker
02 -
  • I once skipped draining the beef and ended up with an oil slick on top that looked genuinely unappetizing, so please drain your meat
  • The sour cream must be added off the heat or it will curdle into these weird little white flecks that people will politely pick around
  • This dip sets up quickly as it cools, so if you're bringing it somewhere, keep it in the warm setting until the very last second
03 -
  • Cutting your cheese into very small cubes before you start means way less standing over the stove waiting for it to melt
  • If the dip gets too thick while sitting out, stir in a tablespoon of sour cream to bring back that creamy texture
  • Line your slow cooker with a cooking bag for the easiest cleanup ever, because scrubbing dried cheese is nobody's idea of fun

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