Ingredients (~6 servings)
- 1/2 lb ground beef
- 8 oz Velveeta, cubed
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 tsp taco seasoning
- 2 Tbsp water
Brown the Ground Beef and Add Seasoning
Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks.
Once the beef is cooked through and no longer pink (~5-7 minutes), drain off any excess fat.
Sprinkle the beef with taco seasoning and stir to combine. Add the water and stir well.
Let it simmer until the liquid thickens slightly, ~1-2 minutes. The beef should be well-coated with seasoning.
Dump Everything into the Slow Cooker
Transfer the seasoned ground beef to your slow cooker.
Pour in the can of Rotel and stir to combine with the beef.
Top with the cubed Velveeta – don’t worry about mixing it in yet.
Cook on High Until Melted
Cover and cook on high for 1-2 hours, stirring once halfway through to help the cheese melt evenly.
The Velveeta will look chunky at first but will smooth out as it melts. By the end, you should have a creamy, orange dip with no visible cheese chunks.
Once fully melted and combined, switch to warm and serve immediately with tortilla chips.
The dip will stay good on warm for hours – just give it a stir occasionally if it starts to separate.
Slow Cooker Rotel Dip
Ingredients
Ingredients (~6 servings)
- 1/2 lb ground beef
- 8 oz Velveeta cubed
- 1 can Rotel diced tomatoes and green chilies 10 oz
- 1 tsp taco seasoning
- 2 Tbsp water
Instructions
- Brown ground beef in skillet over medium heat, breaking it up as it cooks, 5-7 minutes until no longer pink.
- Drain excess fat from beef.
- Add taco seasoning and water to beef, stir well, and simmer 1-2 minutes until liquid thickens.
- Transfer seasoned beef to slow cooker.
- Add Rotel to slow cooker and stir to combine with beef.
- Top with cubed Velveeta.
- Cover and cook on high 1-2 hours, stirring once halfway through.
- Switch to warm once cheese is fully melted and smooth.
- Serve with tortilla chips.
- Stir occasionally if dip starts to separate.
