Versatile Mississippi Rotel Dip With Ground Beef

Velveeta Cheese and dip

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  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
287 Calories
11g Fat
21g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 287
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 27%
Cholesterol 66mg 22%
Sodium 796mg 35%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Protein 26g
Calcium 240mg 18%
*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.)

Get your party started with this sensational spicy cheese dip. This version of the ever-popular Rotel and cheese dip is a Mississippi favorite. The dip includes ground beef, whole kernel corn, and cooked rice. It's a hearty dip, great for a Super Bowl bash or tailgating. 

It's a versatile recipe as well. Leave the beef out and add browned spicy sausage or chorizo. Or omit the rice, corn, and mushrooms and add diced sauteed sweet red or green bell peppers and onions. Prepare the dip and serve it hot from a crock pot set on low or keep it warm in a chafing dish. If you can't find Ro-Tel tomatoes, use about 2 1/2 cups of thick, chunky salsa (mild or hot).


  • 2/3 cup uncooked long-grain white rice
  • 1 1/2 pounds ground beef
  • 2 (10-ounce) cans tomatoes with green chilies (drained, Ro-Tel)
  • 2 (4-ounce) cans chopped mild green chili peppers
  • 1 pound Velveeta cheese
  • 1 (4-ounce) can mushrooms (or more, drained)
  • 1 (12-ounce) can whole kernel corn, drained (or 1 1/2 cups frozen cooked corn)

Steps to Make It

  1. Cook the rice on the stovetop or in a rice cooker following the package directions. Fluff with a fork and set aside.

  2. Heat the vegetable oil in a skillet over medium heat. Crumble the ground beef into the skillet and cook until the meat is no longer pink, stirring constantly. Drain and set aside.

  3. Slice the Velveeta cheese into small cubes or shred it coarsely with a food processor or box grater.

  4. In a medium saucepan over medium-low heat, heat the cheese, tomatoes, and the green chili peppers. Cook until the cheese has melted, blending well.

  5. Add the browned ground beef, mushrooms, corn, and the cooked rice.

  6. Transfer the dip to a crock pot or chafing dish and serve hot.

  7. Serve the dip with vegetable sticks, cubed French bread, bagel chips (see below), pita chips, tortilla chips, or crackers.

It's easy to make bagel chips at home. Chill four plain, unsliced bagels. Slice the chilled bagels into thin rounds and arrange the pieces on parchment paper-lined baking sheets. Brush the slices with melted butter or olive oil and sprinkle lightly with garlic salt or another kind of seasoning, as desired. Bake in a preheated 325 F oven for about 16 to 20 minutes, or until just lightly browned. Cool the bagel chips on a rack and then transfer them to a container. Cover tightly until serving time.


  • Velveeta cheese is a processed cheese food similar to American cheese. It's an excellent choice for dips because of its smooth, creamy texture when melted. If you can't find Velveeta cheese, make a homemade Velveeta substitute. Or replace the Velveeta cheese with 8 ounces of cream cheese and 8 ounces of a shredded Mexican cheese blend.