Dip with Hamburger and Velveeta Cheese

A bowl of creamy queso dip with tomatoes and herbs, served in a blue and white patterned bowl on a matching plate, with tortilla chips and fresh cilantro nearby.

Dip with hamburger and Velveeta cheese is a hot party dip made with ground beef, chunky salsa, Rotel tomatoes with green chiles, and queso blanco Velveeta cheese. It has a thick, smooth texture that stays scoopable for serving with chips or crackers.

Course Appetizer

Cuisine Mexican

Keyword cheesy, ground beef, hot dip, party food

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 212

Author Gina Dickson

Equipment

Cast iron Skillets Set

Ingredients

1 pound ground beef 80/20 cooked and fat drained
1 cup salsa medium or mild, chunky
10 ounce Rotel tomatoes with green chiles canned, mild or spicy
20 ounce queso blanco Velveeta cheese block
2 tablespoons taco seasoning
1/4 cup cilantro fresh, chopped

Instructions

Cook the Beef

Cook the ground beef in a large skillet.
1 pound ground beef
Drain the fat and keep the beef in the skillet.

Make the Dip

Add the salsa, Rotel tomatoes with green chiles, queso blanco Velveeta cheese, taco seasoning, and cilantro to the skillet.
1 cup salsa, 10 ounce Rotel tomatoes with green chiles, 20 ounce queso blanco Velveeta cheese, 2 tablespoons taco seasoning, 1/4 cup cilantro
Heat over medium-low heat, stirring continuously until everything is incorporated, melted, and heated through.

Serve

Serve immediately or transfer the dip to a crock pot set on warm for serving at a party.

Notes

Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze for up to 3 months.

Reheating: For best results, reheat slowly over low heat. You can also reheat it in the microwave. If it seems thick, add a little salsa.

Nutrition