Rotel Dip with Ground Beef (Print Format)

Savory dip combining ground beef, Velveeta, cheddar, pepper jack, and Rotel tomatoes in a rich, creamy blend.

# Ingredients:

→ Meat and Vegetables

01 - 1 pound ground beef, cooked, crumbled, and drained
02 - 1/2 medium yellow onion, diced

→ Spices

03 - 1 teaspoon chili powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon cumin
07 - 1 teaspoon seasoned salt

→ Cheeses

08 - 8 ounces Velveeta cheese, cubed
09 - 8 ounces pepper jack cheese, cubed
10 - 8 ounces sharp cheddar cheese, cubed
11 - 8 ounces cream cheese, cubed

→ Other Ingredients

12 - 1 can Rotel diced tomatoes, drained
13 - 1/2 cup milk, more if needed for desired consistency
14 - 1/4 cup cilantro, chopped (optional)

# Steps:

01 - Preheat oven to 350°F. Cook ground beef over medium heat until no pink remains; drain excess fat.
02 - Add diced onions and spices to the skillet; sauté for 1-2 minutes then remove from heat.
03 - In a pre-greased baking dish, combine ground beef mixture, all cheeses, milk, and cilantro; stir to blend or leave layered.
04 - Cover dish with foil and bake for 20 minutes. Remove, stir gently, and add milk if too thick.
05 - Top with shredded cheese if desired and bake for another 5-10 minutes. Serve warm.

# Tips:

01 - Adjust milk quantity to achieve preferred dip consistency.

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