Cheesy Queso Blanco Rotel Dip with Ground Beef
If you’re anything like me, there’s nothing better than a warm, cheesy dip when friends or family are gathered around. This Queso Blanco Rotel Dip has become one of my go-to recipes – it’s creamy, a little spicy, and packed with flavor.
With just 3 simple ingredients (hello, Velveeta, Rotel and ground beef), it’s easy to whip up and fun to eat. Perfect for game nights, potlucks, or when you just need a comfort snack fix!
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How to Make Queso Blanco Rotel Dip
Here are the ingredients you need to make this Queso Blanco Rotel dip, plus step by step instructions for how to make it.
Ingredients
- 1 pound ground beef
- 16 oz Queso Blanco Velveeta cheese, cut into cubes
- 10 oz can Rotel tomatoes with green chiles, drained
Step by Step Instructions
1. In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula or wooden spoon as it browns. Continue cooking until the beef is fully cooked and no longer pink. Carefully drain and discard any excess grease from the pan.
2. Reduce the heat to low. Cut the Queso Blanco Velveeta into small cubes for quicker melting, then add the cheese to the skillet with the cooked beef.
3. Pour the drained Rotel tomatoes with green chiles into the skillet. Stir everything together to combine.
4. Continue stirring gently and consistently until the cheese is fully melted and the dip is smooth and creamy. Be sure to scrape the bottom of the skillet occasionally to prevent sticking or burning.
5. Serve hot with tortilla chips and enjoy!
This dip is one of those recipes that’s easy to make and even easier to love. Whether you’re serving it at a party or just whipping it up for a casual movie night, this Queso Blanco Rotel Dip always hits the spot. Trust me, once you try it, it’ll be your new go-to any time you need something cheesy, cozy, and crowd-pleasing.
Related Dip Recipes
- Pepper Jelly Cheese Dip
- Simple Queso Dip
- Chili Cheese Dip
- Iron Skillet Texas Trash Dip
- Baked Mushroom Dip
Queso Blanco Rotel Dip
Ingredients
- 1 pound ground beef
- 16 oz Queso Blanco Velveeta cheese, cut into cubes
- 10 oz can Rotel tomatoes with green chiles, drained
Instructions
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula or wooden spoon as it browns. Continue cooking until the beef is fully cooked and no longer pink. Carefully drain and discard any excess grease from the pan.
- Reduce the heat to low. Cut the Queso Blanco Velveeta into small cubes for quicker melting, then add the cheese to the skillet with the cooked beef.
- Pour the drained Rotel tomatoes with green chiles into the skillet. Stir everything together to combine.
- Continue stirring gently and consistently until the cheese is fully melted and the dip is smooth and creamy. Be sure to scrape the bottom of the skillet occasionally to prevent sticking or burning.
- Serve hot with tortilla chips and enjoy!
