Super Easy Velveeta Queso Dip with Rotel
This Velveeta Queso Dip gets a hearty upgrade with the addition of ground beef and black beans. Serve it with tortilla chips or Fritos for the ultimate game day snack or party appetizer.
Table of Contents
There is something so satisfying about Velveeta queso dip! Smooth and creamy, Velveeta cheese is perfect for dipping and can hold up to all kinds of mix-ins. It’s the perfect crowd pleaser for the big game and the ultimate party dip for any occasion.
I added black beans and ground beef to this Rotel dip recipe to make it super filling. You can practically make a meal off of this stuff! I also added diced onions just to give it a bit of freshness and bite.
My favorite thing about this Velveeta queso recipe is how customizable it is thanks to the variety of Rotel that is available. You can find mild Rotel with green chiles, medium Rotel with jalapenos, and spicy Rotel with habaneros, so just pick the one that is perfect for the crowd you’re feeding.
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What goes into this Recipe
- Velveeta: This is the star of this easy party appetizer! This liquid gold is available in Original, 2% milk, or Queso Blanco, so use the one you prefer.
- Rotel: I used the mild can of Rotel tomatoes with green chilies, but you can kick it up by using Rotel with jalapeños or habaneros.
- Ground beef: Cooked and drained hamburger meat will make this a meaty queso dip and perfect for putting over nachos!
- Red onion: Diced red onions will give a bit of freshness and bite to your Velveeta cheese dip.
- Black beans: Drained black beans will add extra protein and heartiness to your Velveeta queso dip.
See recipe card for full information on ingredients and quantities.
Variations
If you’re serving this easy dip recipe for a party, you might want to make it in a slow cooker. Just follow the instructions through the water evaporating, and then transfer the ground beef mixture to the crock pot.
Add the Velveeta cheese cubes, Rotel, and black beans to the crock pot and cook on high heat for 2 hours or low heat for 4 hours. Be sure to stir occasionally!
You can also trade out the ground beef for ground sausage or even chorizo if you want to change up the flavor.
How to make Velveeta Queso Dip with Ground Beef
- Brown the ground beef over medium high heat in a large skillet, then drain any excess grease. Add the onion, taco seasoning, and 1/4 cup of water. Reduce the heat and cook until the water had evaporated.
- Add the cubes of Velveeta and shredded cheese. Let it melt slowly, stirring occasionally.
- Once the cheese is melted, add the Rotel and black beans. Stir and cook until everything is heated through.
- Top your Velveeta Rotel Dip with fresh cilantro and serve with tortilla chips.
Expert Tips
- Be sure to stir the dip occasionally if you are keeping it warm on the stove top or in a slow cooker. This will prevent the surface of the cheese dip from solidifying and the edges from getting overcooked.
- Pick the flavor of Rotel that you prefer based on your spice tolerance. Green chiles will be the most mild while Rotel with habaneros will make spicy Velveeta queso dip.
- If you find that the dip if too thick, add a splash of milk. Stir it in well and it will thin out the dip.
- Top the dip with your favorite taco night toppings. Add sour cream, cilantro, sliced olives, tomato, pepper jack cheese {or other shredded cheeses} and chopped green onions are great options.
Storage and Freezing
Store: Leftover Rotel cheese dip can be stored covered tightly or in an airtight container in the refrigerator for 3-4 days.
Freeze: This Velveeta queso blanco dip can be frozen for up to 2-3 months. Allow to thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, stirring frequently.
Recipe FAQs
Yes, you can omit the ground beef for a vegetarian version. The black beans are a great source of protein, so you don’t have to have both ingredients.
Reheat gently on the stovetop over low heat or in the microwave, stirring frequently, until heated through. You may need to add a bit of milk or heavy cream to get a nice consistency.
Absolutely, you can double all the ingredients to make a larger batch. If keeping it warm for serving, it’s best to use a slow cooker on low heat.
You could add diced tomatoes, jalapeños, corn, or cooked crumbled sausage or bacon. The possibilities are endless!
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Super Easy Velveeta Queso Dip with Rotel
Ingredients
- ½ pound ground beef {cooked and drained}
- ¼ cup red onion {diced}
- 16 ounces Velveeta cheese {cubed}
- 14.5 ounces Rotel tomatoes and green chilies
- 1 cup black beans {rinsed and drained}
Toppings
- ¼ cup cilantro {chopped}
Instructions
- Brown the ground beef over medium-high heat in a large and deep skillet. Drain any grease once cooked through. Add onion, taco seasoning and 1/4 cup water. Reduce heat and continue to cook for a couple of minutes or until the water has evaporated.
- Add the cubed cheese and let it melt slowly, stirring occasionally.
- Once the cheese is melted, add the Rotel and black beans. Stir and cook until everything is heated through.
- Top with chopped cilantro and serve with tortilla chips.
Crock Pot Instructions
- Brown the ground beef over medium-high heat in a large and deep skillet. Drain any grease once cooked through. Add onion, taco seasoning and 1/4 cup water. Reduce heat and continue to cook for a couple of minutes or until the water has evaporated.
- Add the seasoned ground beef, cheese cubes, Rotel and black beans into a crock pot. Cook on high heat for 2 hours or on low for 4 hours. NOTE: Be sure to stir occasionally.
