Rotel Taco Dip
This creamy Velvetta Rotel Dip is melted Velvetta, Rotel, and ground taco meat mixed together to make an irresistibly creamy, delicious dip.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 16 ounces Velveeta cubed
- 10 ounce can Rotel drained
- 1 can evaporated milk optional
Instructions
- In a skillet over medium heat, brown the ground beef. Drain any excess grease. Add the taco seasoning according to the package instructions.
- Add the cubed Velveeta and the Rotel. Stir thoroughly until melted. Note: If you're serving this in a crockpot and can keep it warm, the evaporated milk is not necessary. If it's going to be served in a bowl (not warmed), then adding the cheese will help keep the dip creamy as it cools.
- Serve it in a mini crock pot on low to keep warm. Goes well with chips, crackers, or veggies.
Notes
- The evaporated milk is optional. I add it if I'm not planning to keep the dip warm while I'm serving it (in a Crock Pot or similar). If you're not planning to keep it hot, it will become clumpy and not so smooth while it cools, so the evaporated milk help combats that.
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