Ultimate Rotel Beef Dip

Welcome to the ultimate guide for crafting a truly exceptional Rotel Dip with Ground Beef – a dish that stands out from the crowd. Forget everything you thought you knew about classic cheese dips, because this recipe offers a delicious twist: it’s made with real, high-quality cheddar and pepper jack cheese, completely skipping the processed Velveeta. Infused with a rich, homemade taco seasoning blend, this creamy, cheesy, and flavor-packed appetizer is guaranteed to be the star of any gathering. Whether you’re hosting a lively game day party, planning a cozy family get-together, or simply craving the ultimate comfort food, this dip is your go-to. Prepare to elevate your snacking experience and impress everyone with a dip that delivers on both taste and texture.

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Why Readers Love This Recipe

⭐️⭐️⭐️⭐️⭐️
I am obsessed with this dip!! Seriously, one of the best dips I have ever tried. Thank you so much for sharing 🙂
~Cathleen

Our readers consistently rave about this Rotel dip, and it’s easy to see why! Beyond the glowing testimonials, this recipe consistently delivers on several key factors that make it a perennial favorite. It strikes the perfect balance between robust flavor and irresistible creaminess, offering a satisfying experience with every scoop. The use of real cheese instead of processed alternatives provides a depth of flavor that is truly unmatched, while the homemade taco seasoning adds a layer of authentic spice that keeps everyone coming back for more. It’s a versatile dish that transitions effortlessly from a quick weeknight treat to a crowd-pleasing party appetizer. Its ease of preparation, combined with its impressive taste, makes it a winning choice for busy cooks and discerning foodies alike. This isn’t just a dip; it’s a culinary experience that brings joy to any occasion.

Key Ingredients for the Best Rotel Dip

Creating an extraordinary Rotel dip doesn’t require a long list of exotic ingredients. Instead, it relies on a few core components, each playing a crucial role in building the dip’s rich flavor and desirable texture. By understanding the function of each key ingredient, you can appreciate the simplicity and genius behind this beloved appetizer.

• Ground Beef, Turkey or Sausage: This forms the hearty base of the dip, adding savory depth and substance. Ground beef is traditional, but ground turkey or sausage offers delicious alternatives for varying flavor profiles and dietary preferences.
• Rotel Tomatoes: The namesake ingredient, Rotel, brings a vibrant, zesty kick. These diced tomatoes with green chilies provide both acidity and a mild spice, perfectly balancing the richness of the cheese and meat.
• Onions: Diced onions are sautéed with the meat, adding aromatic sweetness and a subtle crunch that enhances the overall flavor complexity of the dip.
• Grated/Shredded Cheese: This is where the magic happens! A combination of real cheddar and pepper jack cheese melts into a wonderfully creamy and gooey texture. Using fresh-grated cheese is key for superior melting and flavor, which we’ll discuss in detail later.
• Cream Cheese: A vital addition for achieving that signature velvety, smooth consistency. Cream cheese ensures the dip stays delightfully creamy, even as it cools, preventing it from becoming overly thick or stringy.
• Taco Seasoning: While many recipes use pre-made packets, a homemade taco seasoning blend offers unparalleled control over flavor and heat. It infuses the dip with warm, earthy spices that perfectly complement the other ingredients.

What Exactly is Rotel?

Rotel is a popular brand of canned diced tomatoes that are blended with green chilies. This unique combination gives Rotel its characteristic zesty, slightly spicy flavor and a distinct kick that has made it a staple in countless Tex-Mex and American comfort food recipes. The green chilies, typically mild or medium New Mexico green chilies, add a gentle warmth without overpowering the other ingredients, making it accessible to a wide range of palates.

The beauty of Rotel lies in its versatility. It’s available in various heat levels, from mild for those who prefer just a hint of spice, to original for a balanced kick, and hot for true heat seekers. This allows you to easily customize the spiciness of your dip to perfectly match your preference. Beyond the heat, you can also find chunky versions, which I personally love to grab for an added textural dimension in my dips and sauces. Rotel is an effortless way to inject bright, fresh tomato flavor and a touch of chili warmth, making it an indispensable ingredient for this classic dip.

The No-Velveeta Difference: Why Real Cheese Matters

For many, the classic Rotel dip immediately brings to mind Velveeta cheese. Indeed, I’ve had my share of “hamburger dip” with Rotel and Velveeta, especially during college game nights and football season – it’s undeniably a cultural institution. However, my recipes consistently steer clear of Velveeta, a stance I’ve maintained for years, particularly with my Southern Soul Food Baked Mac and Cheese. Here’s a deeper look into why opting for real cheese makes all the difference in this Rotel Dip:

• It’s Not Real Cheese: Velveeta is technically a “processed cheese product,” not actual cheese. This distinction is crucial; real cheese is found in the refrigerated dairy aisle, while Velveeta often resides on shelf-stable aisles. Its highly processed nature means it behaves differently and tastes distinctly unlike authentic cheese.
• Distinctive, Acquired Flavor: Velveeta possesses a unique flavor profile that, while familiar to some, isn’t universally appealing. It can dominate a dish and might not be everyone’s preferred taste. Using genuine cheese varieties, like cheddar and pepper jack, allows for a more sophisticated, customizable flavor that appeals to a broader palate.
• Superior Texture and Melt: Real cheese, especially when freshly grated, melts into a smooth, luxurious consistency. It creates a rich, gooey texture that processed cheese products struggle to replicate. The depth of flavor and creamy mouthfeel from real cheese elevates the dip from a simple snack to a gourmet experience.
• Customization and Creativity: By foregoing Velveeta, you unlock a world of possibilities for flavor customization. You can experiment with different cheese blends, from sharp to mild, spicy to smoky, creating a dip that perfectly matches your preferences. This allows for greater culinary creativity and the discovery of unique flavor profiles.

This Rotel dip recipe embraces the philosophy of real ingredients, offering an easy yet elevated alternative to the traditional Velveeta-based dip. While Velveeta certainly has its place, this recipe proves that achieving an incredibly creamy, flavorful, and easy dip is entirely possible – and arguably better – with authentic cheese. Of course, you are always free to use what you prefer, but we highly recommend giving this real cheese version a try!

If you’re looking for delicious cheese dip options without ground beef, be sure to explore my Queso Cheese Dip and Smoked Queso recipes for more incredible cheesy creations.

Choosing the Right Cheese for Your Rotel Dip

The selection of cheese is paramount to the success of your Rotel dip, directly influencing its flavor, texture, and melt. While a combination of cheddar, cream cheese, and pepper jack is my personal favorite for a balanced and exciting dip, the beauty of this recipe lies in its adaptability. You can tailor the cheese choices to your specific taste preferences or to achieve a particular characteristic, like a desirable cheese pull (for which mozzarella excels). Here are some excellent cheese options and how they contribute to the dip:

• Cheddar Cheese: A foundational choice, cheddar cheese brings a robust, savory flavor. Whether you opt for a mild cheddar for subtle creaminess or a sharp cheddar for a more pronounced tang, it’s an indispensable component for that classic cheese dip taste.
• Monterey Jack Cheese: Known for its mild flavor and exceptional melting qualities, Monterey Jack blends seamlessly with the spicy elements of Rotel. It contributes to a wonderfully smooth and creamy texture, making it a reliable choice for any cheese dip.
• Colby Cheese: Similar to cheddar but with a milder, buttery flavor, Colby cheese is a fantastic option if you desire a less intense cheese profile. It melts beautifully and adds a balanced richness without overwhelming other ingredients.
• Pepper Jack Cheese: For those who love an extra kick, pepper jack is a must-have. Infused with spicy jalapeño peppers, it introduces both heat and a distinctive, savory-spicy flavor that perfectly complements the Rotel tomatoes.
• Cream Cheese: While technically a dairy product rather than a hard cheese, cream cheese is crucial for achieving an ultra-creamy, velvety dip. It adds a slight tang and helps prevent the dip from becoming too stringy or oily, ensuring a smooth consistency throughout.
• Mozzarella Cheese: If you’re chasing that coveted, stretchy cheese pull, mozzarella is your best friend. Its mild flavor allows other ingredients to shine, while its high moisture content creates an incredibly gooey and satisfying texture when melted.
• Gouda Cheese: For a touch of sophistication and complex flavor, consider adding Gouda. Its nutty, slightly sweet notes pair wonderfully with ground beef. Smoked Gouda, in particular, can add a fantastic depth and smoky aroma that elevates the entire dip.

Feel free to mix and match these cheeses to create your own signature blend, experimenting until you find the perfect harmony of flavors and textures for your ultimate Rotel dip.

Block vs. Pre-Shredded Cheese: The Secret to a Velvety Dip

This might seem like a small detail, but it makes a monumental difference in the quality of your Rotel dip: always opt for blocks of cheese and grate them yourself, rather than using pre-shredded, bagged varieties. This simple step is a game-changer for achieving a truly smooth, creamy, and flavorful dip. I personally use the shredding blade on my food processor to make this process quick and effortless, but a standard box grater works just as well. Here’s why this distinction is so important:

• Superior Melting Performance: Pre-shredded cheese comes coated with anti-caking agents such as potato starch or cellulose. These additives are designed to prevent the cheese shreds from clumping together in the bag, extending their shelf life. However, these coatings also act as barriers, preventing the cheese from melting smoothly and evenly. The result can be a grainy, clumpy, or oily dip. Freshly grated cheese, free from these additives, melts seamlessly into a velvety, luscious sauce, creating a far superior texture.
• Enhanced Flavor Profile: The exposure of more surface area in pre-shredded cheese allows it to dry out faster and lose some of its natural moisture and flavor. Grating your cheese just before use preserves its inherent moisture, ensuring a fresher, more vibrant, and full-bodied taste. This translates to a richer, more authentic cheese flavor in your dip.
• Better Overall Consistency: The smoother melt of freshly grated cheese contributes significantly to the overall creamy consistency of the dip. It integrates better with the other ingredients, creating a homogenous mixture that is both visually appealing and delightfully palatable.

Investing a few extra minutes to grate your own cheese will undeniably elevate your Rotel dip from good to absolutely phenomenal. It’s a small effort that yields significant rewards in terms of taste and texture, ensuring your dip is as luxurious and inviting as possible.

How to Make Rotel Dip with Ground Beef (No Velveeta)

Creating this irresistible Rotel dip is surprisingly simple, proving that gourmet flavors don’t have to come with complicated instructions. Follow these straightforward steps to achieve a perfectly creamy, cheesy, and hearty dip that will be an instant favorite:

1. Cook the Ground Beef: Begin by heating a large skillet or pan over medium-high heat. Add your ground beef (or chosen protein) and cook it thoroughly, breaking it into small, even crumbles as it browns. As the beef cooks, season it generously with your preferred taco seasoning blend. This step is crucial for building a strong flavor base. Once the beef is fully cooked and no pink remains, drain any excess grease to prevent the dip from becoming oily.
2. Sauté the Onions: With the seasoned ground beef still in the pan, add the diced onions. Stir them into the beef and continue to cook over medium heat until the onions become fragrant and translucent. This adds a sweet, aromatic depth to the dip that complements the spices beautifully.
3. Melt the Cheeses: Reduce the heat to medium-low. Now, it’s time to transform the mixture into a creamy dip. Add the drained Rotel tomatoes, softened cream cheese, and your freshly grated cheddar and pepper jack cheeses to the pan. Stir constantly, allowing the cheeses to gradually melt into a smooth, cohesive mixture. Keep stirring until all the cheese is fully incorporated and the dip is luxuriously creamy and free of lumps.
4. Serve Immediately: As soon as the dip reaches its perfect creamy consistency, it’s ready to be served! Transfer it to a serving bowl or keep it warm in the skillet. This dip is best enjoyed warm, alongside your favorite tortilla chips, crackers, or vegetable sticks.

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post, ensuring you have all the information needed to recreate this incredible dip with confidence.

Creative Substitutions for Ground Beef

While ground beef is the classic choice for Rotel dip, this recipe is wonderfully versatile, allowing for a variety of protein substitutions to suit different tastes or dietary needs. Swapping out the meat can introduce exciting new flavors and textures, making the dip uniquely yours. Here are some fantastic alternatives:

• Ground Turkey or Chicken: For a leaner option without sacrificing flavor, ground turkey or chicken can be used as a direct 1:1 substitute for ground beef. Ensure to season it well, as poultry can be milder in taste. It’s a great way to lighten up the dip while keeping it hearty.
• Bacon: Crispy, crumbled bacon adds an undeniable smoky, salty richness to the dip. Cook it separately until extra crispy, then crumble and stir into the dip at the end for maximum flavor and texture. Bacon brings a gourmet touch that’s always a hit.
• Sausage Rounds: Pre-cooked sausage rounds, sliced and browned, offer a different savory profile. Italian sausage (mild or spicy), breakfast sausage, or even bratwurst can introduce unique herb and spice notes that complement the cheese and Rotel beautifully.
• Cooked Chorizo: For an adventurous twist and a significant flavor boost, substitute or add cooked chorizo. This highly seasoned sausage brings a vibrant, spicy, and smoky element that transforms the dip into a rich, Tex-Mex delight. Be mindful that chorizo releases a lot of flavorful oils, which might require less added liquid for creaminess.
• Seafood: For a sophisticated option, consider cooked shrimp, crab, or even shredded fish. It’s crucial to cook seafood separately and add it just before serving to prevent overcooking and maintain its delicate texture. This offers a lighter, yet still indulgent, dip experience.
• Beans (Meatless Alternative): For a vegetarian version, cooked and drained black beans, kidney beans, or pinto beans are excellent choices. They add fiber, protein, and a creamy texture. You can mash some of the beans for a smoother consistency or leave them whole for more bite. Season them robustly to ensure the dip remains flavorful.

Each of these substitutions brings its own character to the Rotel dip, encouraging you to experiment and discover your favorite combination. Don’t hesitate to mix and match or even combine some of these options for a truly unique and personalized dip.

Achieving and Maintaining Ultimate Creaminess

One of the most appealing aspects of a great Rotel dip is its rich, creamy texture. However, cheese-based dips, by their very nature, tend to thicken as they cool. This is a common phenomenon and understanding why it happens can help you maintain that desired luscious consistency. Cheese contains moisture and fats that are emulsified when heated. As the dip cools, these fats and moisture begin to separate and solidify, leading to a thicker, less fluid texture. Prolonged exposure to air can also cause moisture loss, further contributing to the dip drying out.

Additionally, when hearty ingredients like ground beef, various vegetables, or beans are added, they absorb some of the dip’s moisture. This absorption, especially if the dip sits for an extended period, significantly contributes to its thickening.

But fear not, achieving and maintaining a beautifully creamy dip is entirely within reach! Here’s how:

• The Role of Cream Cheese: As mentioned in our key ingredients, cream cheese is a superstar for creaminess. Its high fat content and smooth texture help emulsify the other cheeses, creating a stable, velvety base that resists excessive thickening.
• Dairy Boosters: If your dip still doesn’t meet your expectation for ultimate creaminess, or if it has started to thicken, adding a touch of liquid dairy can work wonders. Milk, heavy cream, sour cream, or even plain Greek yogurt (for a tangier note) can be stirred in a couple of tablespoons at a time. Continue adding and stirring until you reach your desired consistency. The fat content in these ingredients helps re-emulsify the cheese and thin the dip without compromising flavor.
• Gentle Heat: When reheating or trying to maintain warmth, use low, gentle heat. High heat can cause cheese to seize and become oily or rubbery, ruining the texture. A slow cooker set to “warm” is ideal for keeping the dip creamy for extended periods during parties.
• Cover When Not Serving: To minimize moisture loss and prevent a skin from forming, keep the dip covered whenever it’s not actively being served.

By incorporating these tips, you can ensure your Rotel dip remains wonderfully creamy and inviting from the first scoop to the last, making every bite a delight.

Delicious Substitutions and Additional Add-in Ideas

While this Rotel dip recipe is fantastic on its own, it also serves as a versatile canvas for culinary creativity. Don’t hesitate to personalize it with extra ingredients or flavorful substitutions. These additions can enhance texture, introduce new flavor dimensions, or add vibrant color, making your dip truly unique:

• Black Beans: For a heartier dip with added protein and fiber, stir in a can of well-drained black beans. Their earthy flavor pairs beautifully with the Tex-Mex profile of the dip. Pinto or kidney beans also work well.
• Corn: A can of drained corn kernels (or even frozen corn, thawed) adds a delightful touch of sweetness and a satisfying pop of texture. It brightens the dip and complements the other savory ingredients.
• Bell Peppers: Finely diced bell peppers – red, green, or yellow – can introduce a mild sweetness, a pleasant crunch, and a burst of color. Sauté them with the onions for a softer texture or add them raw at the end for maximum crispness.
• Chopped Jalapeños: If you crave more heat, finely chopped fresh jalapeños (with or without seeds, depending on desired spice level) or pickled jalapeño slices can be stirred in. They provide a fresh, zesty heat that brightens the dip.
• Sour Cream or Greek Yogurt: For an even richer, tangier, and creamier dip, fold in a few spoonfuls of sour cream or plain Greek yogurt just before serving or during reheating. This adds a lovely cool counterpoint to the spice.
• Sliced Scallions (Green Onions): Garnish your finished dip with freshly sliced green onions (scallions). They provide a fresh, mild onion flavor and a beautiful pop of green, enhancing both taste and presentation.
• Fresh Cilantro: For an authentic Tex-Mex flavor and a burst of freshness, stir in or garnish with a generous handful of chopped fresh cilantro just before serving. Its bright, herbaceous notes are a perfect match.
• Hot Sauce: For those who truly love the heat, a few dashes of your favorite hot sauce can be stirred into the dip. Start with a small amount and taste as you go to achieve your preferred level of spiciness.
• Salsa: To add more layered flavor, texture, and vibrant color, consider stirring in a few tablespoons of your favorite chunky salsa. This can also provide additional moisture and keep the dip creamy.

These additions allow you to customize your Rotel dip for any occasion or preference, ensuring it’s always a hit with your crowd.

Prepare Ahead and Storage Tips

One of the many benefits of this Rotel dip is its flexibility when it comes to preparation and storage. Whether you’re making it for a party and need to get a head start, or you have leftovers you want to enjoy later, knowing the proper techniques ensures your dip remains delicious.

How to Prepare it in Advance:

While this dip is quick to make, you can certainly prepare components in advance. Cook the ground beef and onions, season them, and then store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, simply combine the meat mixture with the Rotel, cream cheese, and grated cheeses in a skillet, and heat until everything is melted and creamy. This speeds up the final preparation considerably.

How to Store Leftovers:

To store any leftover Rotel dip, transfer it to an airtight container. A secure seal is crucial to prevent air from entering, which can dry out the dip and affect its flavor. Place the container in the refrigerator, where the dip can be safely kept for up to 3-4 days. While storing, you might notice the dip thickening due to the cheese solidifying, which is perfectly normal and easily remedied upon reheating.

How to Reheat Rotel Dip for Optimal Creaminess

It’s completely normal for Rotel dip to thicken significantly once it has been chilled, or even as it sits out at room temperature for an extended period. This is primarily due to the fat content in the cheese solidifying as it cools. The good news is that restoring its original creamy, luscious consistency is quite simple with the right reheating methods.

Reheating on the Stovetop:

This is often the best method for reheating, as it allows for precise control over the temperature and stirring. Transfer the chilled dip to a saucepan or skillet over low to medium-low heat. Add a small amount of liquid – 1-2 tablespoons of milk, heavy cream, or even a splash of chicken broth – and stir continuously. As the dip warms, the cheese will begin to melt and soften. Continue stirring and adding small amounts of liquid as needed until it reaches your desired creamy consistency. Be patient and keep the heat low to prevent the cheese from seizing or burning.

Reheating in the Microwave:

If you’re in a hurry, the microwave can be used, but it requires more attention. Place the dip in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring thoroughly after each interval. Add a tablespoon of milk or cream at a time as you stir to help loosen the dip and restore its creaminess. Microwave reheating can sometimes make cheese dips slightly rubbery if overcooked, so gentle, incremental heating is key.

Keeping it Warm for Serving:

If you plan to serve the dip immediately after reheating or want to keep it warm for a party, a slow cooker is an excellent tool. Transfer the prepared dip to a slow cooker set to the “warm” setting. Stir occasionally, and if it starts to thicken too much, add a small amount of milk or cream to maintain its perfect creamy texture. This ensures your guests enjoy warm, gooey dip throughout your event.

Always remember, the key to successful reheating is gentle heat and the addition of a little liquid to bring back that delightful creaminess.

Freezer Considerations for Rotel Dip

While technically possible to freeze Rotel dip, it’s important to manage expectations regarding changes in texture upon thawing. Cheese-based dips, particularly those without stabilizers, can undergo significant textural alterations after being frozen and reheated.

• Texture Changes: When cheese is frozen, the water content within it expands, which can cause the cheese’s fat and protein structure to break down. Upon thawing, this often results in a grainy, crumbly, or somewhat oily texture, as the fats and solids separate. The dip may lose its original smooth and creamy consistency.
• Best Practices for Freezing (if necessary): If you do decide to freeze the dip, transfer it to a freezer-safe, airtight container. Ensure there is minimal air exposure to prevent freezer burn. It can be stored in the freezer for up to 1-2 months.
• Thawing and Reheating: To thaw, move the container to the refrigerator overnight. When reheating, use the stovetop method described above, adding small amounts of milk or cream and stirring constantly to try and re-emulsify the cheese and restore some of its creaminess. Be prepared that it might not be as perfectly smooth as freshly made dip.

Due to these potential textural changes, it is generally recommended to enjoy Rotel dip fresh or stored in the refrigerator for a few days. However, if freezing is your only option, it will still be edible, just perhaps not at its peak texture. It might be better to freeze the cooked ground beef mixture separately and then prepare the cheese dip fresh when ready to serve.

Perfect Pairings and More Delicious Recipes

This savory Rotel Dip with Ground Beef is incredibly versatile and pairs wonderfully with a variety of dippers and complementary dishes. Elevate your meal or snack time by serving it alongside these fantastic recipes, or explore more of our delightful dip creations.

Serve Your Dip With:

• Air Fryer Tortilla Chips: Crispy, homemade tortilla chips made effortlessly in your air fryer are the perfect vehicle for this creamy dip.
• Smoked Salsa Recipe: Add another layer of smoky flavor to your appetizer spread with a homemade smoked salsa.
• Chipotle Cilantro Lime Rice: For a more substantial side, this flavorful rice adds a zesty, herbaceous touch.
• Pollo Asado Recipe: Turn your dip into a heartier meal accompaniment by serving it alongside perfectly seasoned grilled chicken.
• Healthy Guacamole: A fresh, creamy guacamole provides a refreshing contrast to the rich cheese dip.
• Leftover Turkey Nachos: Use this Rotel dip as an incredible topping for next-level nachos, perfect for game day or a casual dinner.

Explore More Irresistible Dip Recipes

If you’re a fan of delicious dips, you’re in the right place! Broaden your appetizer horizons with these other incredible dip recipes, each offering a unique flavor experience:

• Slow Cooker Buffalo Chicken Dip: A creamy, spicy classic that’s perfect for parties and incredibly easy to make in a slow cooker.
• Warm Baked Spinach Cheese Dip: A comforting and savory dip packed with spinach, garlic, and rich cheeses, baked until bubbly and golden.
• Bacon Spinach Artichoke Dip: An elevated take on a favorite, with the irresistible addition of crispy bacon.
• Crab Rangoon Dip: All the beloved flavors of crab rangoon transformed into a scoopable, creamy dip, perfect for an Asian-inspired appetizer.

For this recipe, I highly recommend using my Homemade Taco Seasoning to control the spices and flavor. However, a quality store-bought blend can certainly be used if preferred for convenience. Don’t forget to check out our extensive collection of 25 Recipes With Ground Beef for more culinary inspiration!

Rotel Dip with Ground Beef No Velveeta

Brandi Crawford

This Rotel Dip with Ground Beef is made with a twist and no Velveeta. This creamy and cheesy dip features real cheddar and pepperjack cheese along with homemade taco seasoning for a flavor-packed appetizer. Perfect for game day, parties, or any time you crave comfort.

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Equipment

• Cast Iron Skillet
• Meat Chopper

Ingredients

• 1 pound ground beef
• ½ cup diced onions I used white onions.
• 15.5 oz canned Rotel Drained
• 2 cups grated cheddar cheese
• 2 cups grated pepper jack cheese See notes.
• 4 oz cream cheese Softened.

Homemade Taco Seasoning (or you can use a store bought blend if preferred)

• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon cayenne pepper Optional for spicy.

Instructions

• In a large skillet or pan, cook the ground beef over medium-high heat, breaking it into small crumbles as it cooks. Season with the spices. Continue cooking until the beef is browned and fully cooked. If there’s an excess amount of grease, drain it.
• Add in the onions and stir. Cook until the onions are fragrant.
• Adjust the heat to medium and add in the Rotel, cream cheese, and grated cheese. Stir and cook until the cheese has fully melted.
• Serve immediately.

Notes

• You can use whatever type of cheese you like, including only cheddar cheese.
• I do not recommend pre-shredded, bagged cheese for this recipe. I buy blocks of cheese and grate them myself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
• Ground beef can be substituted for any meat or omitted completely.
• Cream cheese will make the dip creamy. Omit it if you wish.
• It’s normal for the dip to thicken when chilled (and even as it sits out at room temperature) due to the cheese content. To restore the desired consistency, add a small amount of milk or cream when reheating, and stir until it reaches the desired thickness.

Nutrition

Serving: 7ozCalories: 306kcalCarbohydrates: 3gProtein: 22gFat: 23g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.