Crock Pot Ro-Tel Dip With Ground Beef and Cheese

Crock pot Ro-Tel dip with ground beef and cheese

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 10 servings
Yield: 2 quarts
Nutritional Guidelines (per serving)
317 Calories
20g Fat
8g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 317
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 60%
Cholesterol 95mg 32%
Sodium 1173mg 51%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 6g
Protein 24g
Vitamin C 2mg 11%
Calcium 331mg 25%
Iron 2mg 9%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a quick and easy crowd-pleasing dip, this classic Ro-Tel dip will do the trick. Ro-Tel is a brand of canned diced tomatoes with chiles that's become famous as a base for a creamy appetizer. If you don't have a can handy, you can always use your favorite chunky salsa.

Using the cheese product Velveeta ensures that this dip will be decadently creamy and won't turn into a hard mass of "cheese" as your gathering progresses. Browned ground beef adds meaty deliciousness, and you can add optional mix-ins like extra green chile peppers or mushrooms. If you're vegetarian, you can swap the beef for drained pinto or black beans.

This easy, cheesy dip is a casual party and game-day favorite, and it is super easy to fix in the slow cooker. After half an hour in the crock pot, switch the cooker to low and use it to keep the dip perfectly warm and at a creamy consistency. Serve with tortilla chips or crackers for dipping and watch it disappear in a flash—it's like a creamy, gooey nacho dip.

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Ingredients

  • 1 1/2 pounds Velveeta, shredded or cubed

  • 1 (10-ounce) can tomatoes with green chiles (or a favorite salsa)

  • 1/4 cup finely chopped onion

  • 1 pound lean ground beef

  • 1 (4-ounce) can sliced mushrooms, drained, optional

  • 1 (4-ounce) can mild green chiles, chopped, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot Ro-Tel dip with ground beef and cheese
    The Spruce / Diana Chistruga
  2. Melt the Velveeta along with the tomatoes with green chiles in the slow cooker on high.

    Velveeta and Ro-Tel tomatoes melted in a crock pot
    The Spruce / Diana Chistruga
  3. Meanwhile, brown the chopped onion and ground beef in a skillet or sauté pan over medium heat. Add the mushrooms and chile peppers, if using.

    Brown the beef and add the mushrooms and green chiles
    The Spruce / Diana Chistruga
  4. Drain off the excess grease. Add the meat mixture to the slow cooker cheese mixture and cook on high for about 30 minutes.

    Drain off excess grease and stir
    The Spruce / Diana Chistruga
  5. Turn to low and serve the dip from the slow cooker with tortilla chips or crackers.

    Dip chip in mix
    The Spruce / Diana Chistruga
  6. Enjoy.

    Crock pot Ro-Tel dip with ground beef and cheese
    The Spruce / Diana Chistruga

Recipe Variations

  • For vegetarians, omit the ground beef or use substitute vegetarian crumbles or drained pinto or black beans.
  • For an extra-flavorful dip, replace the ground beef with cooked and crumbled Mexican chorizo (or Soyrizo for vegetarians).
  • For a spicier dip, use more chiles or add some of your favorite hot sauce.
  • A mild salsa or diced tomatoes (minus the chiles) can be used for an extremely mild dip.

Tips

  • If the dip isn't as thick as you'd like, cook it for another 20 or 30 minutes on high.
  • You can keep it warm on the low setting for up to a few hours until it's time to serve. Stir every 30 minutes or so to keep a skin from forming on top.

How to Store Crock Pot Ro-Tel Dip

Any leftover Ro-Tel dip can be stored in an airtight container in the fridge for up to three days. Reheat to serve.