Description
A quick, customizable Mexican-American dip blending melted cheese, tangy Rotel tomatoes, and smoky chipotle spice. Perfect for parties or casual gatherings with tortilla chips.
Ingredients
1 Tbsp olive oil
1 lb lean ground beef
1 yellow onion, diced
2 lbs processed cheese (Velveeta or cheddar)
2 (10 oz) cans Rotel diced tomatoes and green chiles
½ tsp chipotle chile powder (optional)
Cilantro, salt, and lime (optional, for garnish)
Instructions
Heat oil in a skillet over medium heat until shimmering.
Add beef and onion; cook 6-8 minutes until browned, breaking up meat.
Drain excess fat, then reduce heat to low.
Add cheese cubes gradually, stirring until fully melted.
Stir in Rotel tomatoes and chipotle powder (if using). Mix until smooth.
Taste and adjust seasoning with salt or lime juice. Garnish with cilantro if desired.
Notes
Substitute red onion or shallots if yellow onion is unavailable.
Velveeta melting works best, but cheddar adds sharper flavor.
Omit chipotle for a milder version.
Use standard diced tomatoes as Rotel substitute.
Store leftovers refrigerated for up to 3 days.
- Prep Time: 10
- Cook Time: 3
- Category: Dinner
- Method: Stirring
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg