Cheesy Rotel Dip
Cheesy Rotel Dip
Ingredients
For the Dip
- 1 pound ground beef
- 1 teaspoon garlic pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 tablespoon Bayou All Seasoning, or similar Cajun/Creole seasoning, divided
- 1 teaspoon chili powder, or to taste
- 8 ounces Velveeta Original, cubed
- 4 ounces Colby Jack cheese, block, cubed
- 4 ounces Pepper Jack cheese, block, cubed
- 4 ounces Gouda cheese, block, cubed
- 4 ounces cream cheese, cubed
- 1 red onion, diced
- 1 jalapeño, diced
- 1 can Ro*Tel Diced Tomatoes & Green Chilies, 10-ounce, Original, undrained
- 2 tablespoons heavy cream, optional, to thin
For the Homemade Tortilla Chips
- 12 corn tortillas
- 2 cups cooking oil, for frying
For Garnish
- 1/4 cup diced tomatoes, extra
- 1 jalapeños, extra, sliced
Instructions
- 1
Preheat your oven to 375°F. In a large skillet, add the ground beef and cook over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease.
⏱️ 8 min•🌡️ 375
- 2
Season the cooked ground beef with garlic pepper, onion powder, 1/2 tablespoon of Bayou All Seasoning, and chili powder. Stir well to combine.
⏱️ 2 min
- 3
In a large white baking dish, combine the cooked ground beef, cubed Velveeta, Colby Jack cheese, Pepper Jack cheese, Gouda cheese, cream cheese, diced red onion, diced jalapeño, and the undrained can of Ro*Tel Diced Tomatoes & Green Chilies. Add the remaining 1/2 tablespoon of Bayou All Seasoning and stir gently to distribute.
⏱️ 7 min
- 4
Place the baking dish into the preheated oven and bake for 25 to 30 minutes, or until the cheeses are fully melted and bubbly.
⏱️ 30 min•🌡️ 375
- 5
While the dip is baking, prepare the homemade tortilla chips. Stack the corn tortillas and cut them into quarters.
⏱️ 3 min
- 6
Pour cooking oil into a large, deep pan or Dutch oven to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F, or until a small piece of tortilla sizzles immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 7
Carefully add a single layer of tortilla quarters to the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining tortilla quarters.
⏱️ 10 min
- 8
Once the dip is out of the oven, give it a good stir until all the ingredients are well combined and the cheeses are melted and creamy. If the dip is too thick for your liking, stir in 1-2 tablespoons of heavy cream until it reaches your desired consistency.
⏱️ 5 min
- 9
Garnish the finished Cheesy Rotel Dip with extra diced tomatoes and sliced jalapeños. Serve immediately with the homemade tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Rotel Dip
For the Dip
- 1 pound ground beef
- 1 teaspoon garlic pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 tablespoon Bayou All Seasoning, or similar Cajun/Creole seasoning, divided
- 1 teaspoon chili powder, or to taste
- 8 ounces Velveeta Original, cubed
- 4 ounces Colby Jack cheese, block, cubed
- 4 ounces Pepper Jack cheese, block, cubed
- 4 ounces Gouda cheese, block, cubed
- 4 ounces cream cheese, cubed
- 1 red onion, diced
- 1 jalapeño, diced
- 1 can Ro*Tel Diced Tomatoes & Green Chilies, 10-ounce, Original, undrained
- 2 tablespoons heavy cream, optional, to thin
For the Homemade Tortilla Chips
- 12 corn tortillas
- 2 cups cooking oil, for frying
For Garnish
- 1/4 cup diced tomatoes, extra
- 1 jalapeños, extra, sliced
Instructions
- 1
Preheat your oven to 375°F. In a large skillet, add the ground beef and cook over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease.
⏱️ 8 min•🌡️ 375 - 2
Season the cooked ground beef with garlic pepper, onion powder, 1/2 tablespoon of Bayou All Seasoning, and chili powder. Stir well to combine.
⏱️ 2 min - 3
In a large white baking dish, combine the cooked ground beef, cubed Velveeta, Colby Jack cheese, Pepper Jack cheese, Gouda cheese, cream cheese, diced red onion, diced jalapeño, and the undrained can of Ro*Tel Diced Tomatoes & Green Chilies. Add the remaining 1/2 tablespoon of Bayou All Seasoning and stir gently to distribute.
⏱️ 7 min - 4
Place the baking dish into the preheated oven and bake for 25 to 30 minutes, or until the cheeses are fully melted and bubbly.
⏱️ 30 min•🌡️ 375 - 5
While the dip is baking, prepare the homemade tortilla chips. Stack the corn tortillas and cut them into quarters.
⏱️ 3 min - 6
Pour cooking oil into a large, deep pan or Dutch oven to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F, or until a small piece of tortilla sizzles immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 7
Carefully add a single layer of tortilla quarters to the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining tortilla quarters.
⏱️ 10 min - 8
Once the dip is out of the oven, give it a good stir until all the ingredients are well combined and the cheeses are melted and creamy. If the dip is too thick for your liking, stir in 1-2 tablespoons of heavy cream until it reaches your desired consistency.
⏱️ 5 min - 9
Garnish the finished Cheesy Rotel Dip with extra diced tomatoes and sliced jalapeños. Serve immediately with the homemade tortilla chips.
⏱️ 2 min