Description
A delicious creamy taco dip made with ground beef, Velveeta cheese, and Rotel tomatoes.
Ingredients
Scale
- 1 pound ground beef
- 16 ounces Velveeta cheese
- 1 can (10 ounces) Rotel tomatoes with green chilies (undrained)
- 4 ounces cream cheese
- 1 tablespoon taco seasoning
Instructions
- Heat a skillet over medium-high and cook the ground beef until fully browned and no longer pink. Drain the grease.
- Stir in the taco seasoning and mix until evenly combined.
- Cube the Velveeta cheese and add to your crockpot.
- Add the cooked seasoned beef, the can of Rotel, and cream cheese to the crockpot.
- Cover and cook on low for 2 to 3 hours, stirring occasionally, until fully melted and combined.
- Switch crockpot to warm setting to keep dip hot while serving.
- Serve with tortilla chips or use as a topping for baked potatoes, nachos, or tacos.
Notes
- This dip can be made ahead of time and reheated in a crockpot or microwave.
- For a spicier dip, use spicy Velveeta cheese or add jalapeños.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizers
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg