Rotel Dip
Named for its core ingredient, Ro*Tel, a Texan brand of canned tomatoes and chiles, this dip is a variation of chile con queso that often includes ground beef. It’s a pantry-friendly appetizer made in one skillet, and cooks up in just 15 minutes. While the recipe title refers to the spicy tomatoes, the key ingredient is the processed cheese, typically Velveeta, which gives the dip a luxuriously creamy texture. If you prefer not to use processed cheese, a combination of cream cheese and mild Cheddar may be used instead (see Tip). The flavor and texture will be slightly different, but the tomatoes and chiles will still shine through. And there’s a mild heat, even with the addition of chili powder. For more of a kick, use a “hot” variation of canned tomatoes and chiles, up the chili powder to taste or add a pinch of cayenne to the dip as it cooks.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1tablespoon olive oil
- 1pound ground beef
- 1(1-pound) block processed cheese, such as Velveeta (see Tip)
- 1(10-ounce) can diced tomatoes and green chiles, such as Ro*Tel Original
- ¼teaspoon chili powder, plus more for serving
- Thinly sliced scallions, for serving
- Tortilla chips, for serving
Instructions
Step 1
In a large skillet, warm the olive oil over medium-high. Add the beef and cook, crumbling the meat with a wooden spoon until browned and just cooked through, 4 to 6 minutes.Step 2
Decrease the heat to medium and add the cheese, tomatoes and chiles with their juices, and the chili powder. Cook, breaking up the block of cheese with a spoon, until the dip is smooth and creamy, 3 to 5 minutes.Step 3
Serve hot, sprinkled with chili powder and scallions, and with tortilla chips for dipping.