Rotel Dip with Ground Beef
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.
Servings 10 servings
Calories 306kcal
Equipment
Ingredients
- 1 pound ground beef
- 1/2 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
- 1/2 teaspoon smoked paprika
- 1/2 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.1 pound ground beef, 1 tablespoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt and pepper to taste, 1 teaspoon cayenne pepper, 1 teaspoon cumin
- Add in the onions and stir. Cook until the onions are fragrant.1/2 cup diced onions
- Adjust the heat to medium and add in the Rotel, cream cheese, and grated cheese. Stir and cook until the cheese has fully melted.2 cups grated cheddar cheese, 2 cups grated pepper jack cheese, 4 oz cream cheese, 15.5 oz canned Rotel
- 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: 7oz | Calories: 306kcal | Carbohydrates: 3g | Protein: 22g | Fat: 23g