This Ground Beef Rotel Dip is a party classic. Made with ground beef, Velveeta, Monterey Jack cheese, and Rotel tomatoes, it's a creamy, flavorful queso that's perfect for game day, parties, or anytime you need an easy appetizer. You can make it in a skillet when you need queso ASAP or in a slow cooker when you're serving it for a gathering.
If you want more savory appetizer recipes, try my Sausage Balls (no Bisquick needed) or this Southern Deviled Egg recipe.
Ingredients & Substitutions
- Ground Beef - If you use 80/20 ground beef, drain the fat. If you use 90/10 or higher, you won't need to. You can also use ground sausage in this recipe.
- Velveeta - Provides that classic, smooth queso texture.
- Monterey Jack - Adds a mild, creamy flavor. You can also use cheddar cheese for a sharper taste or Pepper Jack for a spicier queso.
- Ro-Tel Tomatoes - Drain the can well. You can also use salsa instead. If you do, reduce the milk to ½ cup and use 1 cup of salsa.
- Milk - Helps to smooth out the queso. You can also use a non-flavored milk alternative or beef or chicken broth in place of the milk. Each one will give the queso a slightly different taste, but it shouldn't change it too much.
- Seasonings - To give this easy beef queso dip its signature Tex-Mex flavor, you'll use a mix of chili powder, cumin, garlic powder, and salt.
Full ingredient list with quantities in the recipe card below
How to Make Beefy Queso Dip
Cook the Ground Beef and Onion
Cook ground beef and diced onions in a large skillet over medium heat. Drain any excess grease from the skillet.
Make in a Skillet
Reduce the heat to low. Add all remaining ingredients (except cilantro) to the skillet. Stir until the cheese has completely melted. Serve immediately with tortilla chips and garnish with chopped cilantro.
Make in a Slow Cooker
Transfer the cooked beef and onion mixture to a slow cooker. Add all remaining ingredients (except cilantro) to the slow cooker. Cover and cook on low heat for 1 hour, stirring every 15-30 minutes.
Once the queso is smooth, reduce the temperature to the "warm" setting. Serve with tortilla chips and garnished with chopped cilantro.
Tips for the Best Rotel Dip
- Keep the heat low when melting the cheese. Don't rush the process. Gentle, slow heating helps keep the queso smooth and creamy.
- Drain the Rotel. This helps keep the queso thick and creamy rather than adding extra liquid.
- Add milk as needed. The queso will thicken as it sits, especially when kept warm for a party. A splash of milk will loosen it back up.
- To make this spicy, swap monteray jack cheese for pepper jack, use spicy ground sausage instead of ground beef, and add cayenne pepper to the queso.
Frequently Asked Questions
What to Serve with Rotel Dip
Serve this Rotel dip warm with tortilla chips, corn chips, crackers, or your favorite dippers. It's also great spooned over nachos, baked potatoes, or fries.
Why is my Rotel dip too thick?
Queso naturally thickens as it sits. Stir in a splash of milk until it reaches your desired consistency. If you're keeping it warm in a slow cooker for several hours, you may need to add a little milk as it thickens.
How do you keep Rotel dip warm for a party?
The slow cooker is the easiest way to keep Rotel dip warm for a party. Once the queso is melted and smooth, switch the slow cooker to WARM and stir occasionally. Add a splash of milk as needed if the queso becomes too thick.
Can I make Rotel dip ahead of time?
Yes. You can make the queso ahead of time and reheat it gently on the stovetop or in a slow cooker before serving. If it becomes too thick, stir in a splash of milk to loosen it.
Can I use ground pork?
Absolutely! I love making this with ground pork too. Both versions taste pretty similar to me, so feel free to use whichever you prefer or have on hand.
How do I store leftover Rotel dip?
Store leftover Rotel dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of milk if the queso is too thick.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Rotel Dip with Ground Beef (Slow Cooker & Skillet)
Ingredients
- 1 pound ground beef 80/20 or 90/10
- 1 medium white onion diced
- 16 ounces Velveeta cheese cubed
- 2 cups shredded Monterey Jack cheese
- 1 10-oz can diced tomatoes with green chiles drained
- ¾ cup milk any kind
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- fresh cilantro chopped (for garnish)
Instructions
- In a large skillet over medium heat, cook the ground beef and onion for 8-10 minutes, breaking up the beef as it cooks, until the beef is browned and the onion is tender. Drain any excess grease.
Make in a Skillet
- Reduce the heat to low. Add the Velveeta, Monterey Jack, diced tomatoes and green chiles, milk, chili powder, cumin, garlic powder, and salt. Stir frequently until the cheeses are completely melted and the queso is smooth, about 5-7 minutes.
- If the queso is too thick, stir in a few tablespoons of milk until it reaches your desired consistency. Garnish with cilantro and serve warm.
Make in a Slow Cooker
- Transfer the cooked beef and onion to a slow cooker. Add the Velveeta, Monterey Jack, diced tomatoes and green chiles, milk, chili powder, cumin, garlic powder, and salt. Stir to combine.
- Cover and cook on LOW for about 1 hour, stirring every 15-30 minutes, until the cheeses are completely melted and the queso is smooth.
- Reduce the slow cooker to the WARM setting. If the queso is too thick, stir in a few tablespoons of milk until it reaches your desired consistency. Garnish with cilantro and serve warm.
Notes
- Keep the heat low. Slow, gentle heating helps keep the queso smooth and creamy.
Adjust the consistency as needed. Add a splash of milk if the queso becomes too thick.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!