Hamburger Rotel Cheese Dip

This Hamburger Rotel Cheese Dip is the perfect game-day appetizer! It’s made with melty Velveeta cheese, tender ground beef, pepper, onion, and Rotel tomatoes with jalapeño. 

One skillet and just 15 minutes!

If there’s anything I look for when it comes to appetizers for a crowd or party, it’s easy to make. The more simple, the better! This Hamburger Rotel Cheese Dip is just that: simple and easy! But that doesn’t mean it’s lacking in flavor.

This 15-minute recipe uses just 5 ingredients, comes together in a single skillet, and will be a hit at your next Super Bowl party (or any party, for that matter). Also, try this wonderful Cream Cheese Shrimp Dip.

🍲 What is Rotel Dip made of?

• Ground Beef – I recommend 90/10 for this recipe.
• Rotel with Jalapeños – You can use Rotel with Green Chiles if preferred.
• Veggies – We’re adding texture to our cheesy dip with a mixture of diced yellow onion and diced bell pepper.
• Velveeta Cheese – I recommend dicing the cheese into cubes so it melts more quickly.

👩🏻‍🍳 How to make Velveeta Cheese Dip

This mouthwatering Velveeta cheese dip comes together in just one pan! Here’s a simple summary of the recipe. Check out the recipe card below for ingredient amounts and full instructions!

1. Start by cooking the ground beef, diced veggies, and Rotel all together in a cast-iron skillet. Sauté everything over medium heat until the veggies are softened and the beef is browned.
2. Next, add the chopped Velveeta into the skillet and stir until the cheese is melted.
3. And that’s it. So easy!

You can serve it from the skillet or pour it into a bowl.

Are you supposed to drain Rotel?

Nope! The liquid in the can of Rotel can be incorporated right into the dip. Not only does that make it easier, but it also adds more flavor and thins the cheese to make a creamier dip.

How do you keep Velveeta cheese dip creamy?

Here are a couple of tips for making sure your dip stays nice and creamy:

• Cook on lower heat. Low to medium heat allow the cheese to melt more slowly so it’s less likely to clump up.
• Stir constantly. Stirring the whole time as the cheese melts keeps it smooth. If it cooks too long without being stirred, it will clump.
• Serve warm. Velveeta cheese dip naturally thickens and hardens as it cools. For the best texture, serve it warm!
• If your Rotel cheese dip gets too thick, simply stir 1/2 cup of whole milk. Add another 1/2 cup if it’s not as thin as you want it, but only add 1/2 or 1/4 cup at a time so you don’t get it too thin.

Hamburger Rotel Cheese Dip Tips

Drain the grease. If the meat is a little too oily when you cook it, I recommend draining some of that out. We don’t want a greasy dip! You don’t have to worry about that with lean beef, but if you’re using 80/20 you’ll want to cook the beef by itself first, drain, and then add the veggies.

If your cheese dip seems too thick, simply add a splash of milk to thin it out.

Use another meat. Although it won’t be “hamburger dip” anymore, you can absolutely swap the beef out for ground turkey or chicken, sausage, or even chorizo for a spicier option.

Spice it up. If you like a little extra heat in your Rotel dip, feel free to add a sprinkle of taco seasoning, a drizzle of hot sauce, a couple spoonfuls of salsa, or chopped jalapeno.

Can I make Hamburger Rotel Dip in a Slow Cooker?

Yes! It’s super easy. Here’s how:

• Heat a large skillet to medium-high on the stovetop. Brown and crumble the ground beef, then drain the fat.
• Add the cooked hamburger meat, cubed Velveeta, diced onions and peppers, and tomatoes with green chiles to a slow cooker.
• Place the lid on the slow cooker. Cook on high for 2 hours or until cheese is melted and the dip is hot. I like to stir it 2 or 3 times while cooking to ensure everything is melted.
• Turn the slow cooker to warm while serving.

How to store

Leftover hamburger cheese dip will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

To enjoy again, thaw in the fridge if frozen, then warm on low on the stove or in the microwave until heated all the way through.

What to serve with Velveeta Rotel Dip

I love to serve this Velveeta Rotel dip topped off with a dollop of sour cream and a sprinkle of fresh cilantro.

Here are a few of my favorite things to use for dipping:

• Tortilla chips
• Pretzels
• Fresh veggies
• Breadsticks
• French fries

Equipment for hamburger rotel cheese dip

• 10 inch Cast Iron Skillet
• wooden spoon
• Knife
• Cutting board

Hamburger Rotel Cheese Dip

Creamy, cheese, and loaded with onions and peppers – this rich Rotel Velveeta dip comes together in just 15 minutes.

Author: Paula

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 12 servings

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Ingredients

• 1 pound ground beef 90/10
• 10 ounces tomatoes and green chiles green chiles with liquid
• 1 small yellow onions diced
• 1 small bell peppers diced
• 16 ounces Velveeta cheese cut into cubes
• sour cream
• Frito corn chips or tortilla chips for dipping
• fresh cilantro

Instructions

• Add the ground beef, vegetables, and Rotel to a 10-inch cast iron skillet over medium heat. Saute and cook until the beef is fully brown and the vegetable are tender. About 5-10 minutes.
  1 pound ground beef, 1 small yellow onions, 1 small bell peppers, 10 ounces tomatoes and green chiles
• Add the chopped Velveeta to the skillet and stir until fully melted and combined. About 5 minutes.
  16 ounces Velveeta cheese
• Top with sour cream or cilantro, and serve with chips.
  sour cream, Frito corn chips, fresh cilantro

Nutrition

Calories: 158kcal | Carbohydrates: 6g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 627mg | Potassium: 318mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 11mg | Calcium: 231mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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