Creamy Rotel Dip
Creamy Rotel Dip
Ingredients
- 1 pound ground beef
- 4 ounces cream cheese, cubed
- 16 ounces Velveeta cheese, cubed
- 1 can Original Ro-Tel diced tomatoes and green chilies, undrained
- 1 can Hot Ro-Tel diced tomatoes with habaneros, undrained
- 1 teaspoon Tony Chachere's Original Creole Seasoning, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks.
⏱️ 8 min
- 3
Once the ground beef is fully cooked, drain any excess fat from the skillet.
⏱️ 2 min
- 4
Transfer the browned and drained ground beef into an aluminum baking pan.
⏱️ 1 min
- 5
Sprinkle the Tony Chachere's Original Creole Seasoning evenly over the ground beef in the pan.
⏱️ 1 min
- 6
Add the cubed cream cheese and cubed Velveeta cheese to the pan, distributing them over the seasoned ground beef.
⏱️ 2 min
- 7
Pour both cans of Ro-Tel (Original and Hot), undrained, over the other ingredients in the pan.
⏱️ 1 min
- 8
Bake the mixture in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 350
- 9
Carefully remove the pan from the oven. Using a spoon or spatula, mix all the ingredients well until the cheeses are fully melted and combined, creating a creamy dip.
⏱️ 3 min
- 10
Return the pan to the oven and bake for an additional 10-15 minutes, or until the dip is bubbly and thoroughly heated through.
⏱️ 10 min•🌡️ 350
- 11
Serve the hot Rotel Dip immediately with tortilla chips for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Rotel Dip
- 1 pound ground beef
- 4 ounces cream cheese, cubed
- 16 ounces Velveeta cheese, cubed
- 1 can Original Ro-Tel diced tomatoes and green chilies, undrained
- 1 can Hot Ro-Tel diced tomatoes with habaneros, undrained
- 1 teaspoon Tony Chachere's Original Creole Seasoning, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks.
⏱️ 8 min - 3
Once the ground beef is fully cooked, drain any excess fat from the skillet.
⏱️ 2 min - 4
Transfer the browned and drained ground beef into an aluminum baking pan.
⏱️ 1 min - 5
Sprinkle the Tony Chachere's Original Creole Seasoning evenly over the ground beef in the pan.
⏱️ 1 min - 6
Add the cubed cream cheese and cubed Velveeta cheese to the pan, distributing them over the seasoned ground beef.
⏱️ 2 min - 7
Pour both cans of Ro-Tel (Original and Hot), undrained, over the other ingredients in the pan.
⏱️ 1 min - 8
Bake the mixture in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 350 - 9
Carefully remove the pan from the oven. Using a spoon or spatula, mix all the ingredients well until the cheeses are fully melted and combined, creating a creamy dip.
⏱️ 3 min - 10
Return the pan to the oven and bake for an additional 10-15 minutes, or until the dip is bubbly and thoroughly heated through.
⏱️ 10 min•🌡️ 350 - 11
Serve the hot Rotel Dip immediately with tortilla chips for dipping.
⏱️ 2 min