4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (2024)

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The addition of browned ground beef in this Velveeta queso dip recipe really stretches this delicious white cheese dip to feed a hungry crowd! Always a crowd pleaser, this meaty queso dip uses just 4 ingredients… Make it in a large skillet on the stove top or take it on the go in your slow cooker!!

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (1)

Beefy White Queso Dip

Are you ready for the Big Game this Sunday? Trademarks prevent me from referring to it as any more than this, but I think you know what I’m talking about…

You know, THE GAME that some people watch for the football, while others watch for the halftime show, and still others (like me) watch for the commercials. I think I probably watch more commercials on this single night than the rest of the year combined. Mad appreciation for the DVR!

Regardless of why you’re watching, snacks on big game days are always appreciated, and easy dip recipes make snacking simple and delicious… And they just don’t get much easier than this white queso dip with meat. Make this Velveeta queso recipe in a large skillet on the stove top or in your crock pot if you want to take it on the go — so versatile!!

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4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (2)

Ingredients for Velveeta Queso Recipe With Ground Beef

Who doesn’t love a good Rotel dip recipe?! I mean, they’re always a huge hit, and this easy hamburger dip recipe made with a can of Rotel tomatoes is no exception…

My beef queso dip is a simple take on the classic Velveeta Rotel dip. But instead of using the regular yellow Velveeta, I use the Velveeta queso blanco, a mild and creamy white cheese. Then I add browned ground beef, along with the Rotel, and some chopped green onions for a bit of bite.

That’s right — this cheesy Rotel dip with beef is just FOUR ingredients, and SOOOOOO creamy and delicious!

Here’s What You Need:

browned ground beef — I purchase all of my ground beef from ButcherBox. All of their ground beef is 100% grass-fed & grass-finished from cows that are humanely raised with no added hormones and no antibiotics ever. In other words, it’s super high quality and actually very affordable, especially when they offer their Ground Beef Blast deals. That’s when I always stock my freezer, because it works out to just $6 per pound!!

Velveeta queso blancoVelveeta queso blanco has a milder flavor than regular Velveeta. It melts to a super smooth and creamy consistency, and makes the best white queso dip (in my opinion)… This Velveeta hamburger dip recipe wouldn’t be the same without it!

Rotel tomatoes & green chilies — Rotel is such a classic way to add great flavor to any cheesy dip. The original variety, which features zesty tomatoes and green chilies, is pretty mild, but they do also offer an actual mild Rotel variety if you prefer absolutely no heat. On the other hand, they also offer a Serrano Rotel variety — just in case you really want to spice this Velveeta queso recipe up!

chopped green onions –green onions provide some freshness and a little bite in this simple recipe. The green parts are a little milder, with the white parts being more pungent. I use a combo of both mixed into the dip, while reserving some of the greens to sprinkle over the top before serving.

BTW, check out this spicy sausage dip, if you’re looking for a cheese dip with meat that’s a little spicier than this Velveeta cheeseburger dip recipe…

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (3)

How To Make Velveeta Cheese Dip

Whether you choose to make this Velveeta cheese dip recipe on the stove top or in your crock pot, I think you’ll agree that it’s as easy as can be!

1| Brown the ground beef in a large skillet over medium high heat, breaking it up into small pieces as it’s cooking. One of these ground meat choppers really simplifies this step! When the hamburger meat is sufficiently browned, drain off any excess grease.

2| If you’re planning to prepare this Velveeta queso recipe on the stovetop, just leave the browned hamburger in the skillet and dump in 2 cans of Rotel.

If you’re moving the hamburger cheese dip to your slow cooker, transfer the browned ground beef to the crockpot insert, and dump the 2 cans of Rotel in with it. BTW, I highly recommend first lining the insert with these disposable slow cooker liners for easy clean-up!

3| Add the cubed blocks of Velveeta queso blanco to the hamburger Rotel mixture. Cook over medium-low heat on the stovetop until fully combined, stirring frequently.

If you’re preparing this queso dip with meat in the crockpot, the cook time will vary. Simply choose any heat setting based on how soon you plan to serve this Velveeta queso recipe. Just make sure turn it down to “keep warm” after the Velveeta is fully melted to avoid scorching the ground beef cheese dip.

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (4)

Velveeta Queso Recipe With Ground Beef

I love how the browned ground beef helps stretch this Velveeta queso recipe to feed a hungry crowd… It makes this Velveeta cheese dip with ground beef super budget friendly, while keeping it easy to prepare.

Seriously — I picked up ALL of the ingredients for this beef queso dip, including a large bag of tortilla chips, for just under $15. If that’s not party perfect, I don’t know what is!

PIN IT NOW! CLICK HERE TO ADD THIS VELVEETA QUESO DIP RECIPE TO YOUR EASY DIP RECIPES BOARD ON PINTEREST!

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (5)

Velveeta White Queso Dip With Ground Beef

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The addition of browned ground beef in this Velveeta queso dip recipe really stretches this delicious white cheese dip to feed a hungry crowd! Always a crowd pleaser, this meaty queso dip uses just 4 ingredients... Make it in a large skillet on the stove top or take it on the go in your slow cooker!!

Ingredients

Instructions

Stovetop Method

  1. Brown ground beef in a large skillet over medium-high heat, seasoning with salt and pepper to taste. Break it up into small pieces as it’s cooking. Drain off any excess grease, as necessary.
  2. Reduce heat to medium-low and dump in 2 cans of Rotel.
  3. Add the cubed Velveeta queso blanco and cook over medium-low heat, stirring frequently until the cheese melts and everything is fully combined.
  4. Garnish with a little bit of additional chopped green onions. Serve warm with your favorite tortilla chips.

Crockpot Method

  1. Brown ground beef in a large skillet over medium-high heat, seasoning with salt and pepper to taste. Break it up into small pieces as it’s cooking. Drain off any excess grease, as necessary.
  2. Transfer the browned hamburger meat to your crockpot insert, and dump in 2 cans of Rotel.
  3. Add the cubed Velveeta queso blanco and cover. Choose your desired heat setting depending on when you want to serve your dip. Heat stirring occasionally until fully combined, about one hour on low heat. Turn heat down to the keep warm setting.
  4. Garnish with a little bit of additional chopped green onions. Serve warm with your favorite tortilla chips.

Notes

Store leftover Velveeta queso dip in an airtight container in the refrigeratorfor up to 4 days. Reheat in the oven or in a crockpot to warm it through before serving again.

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Nutrition Information:

Yield: 12 servingsServing Size: 1/2 cup
Amount Per Serving:Calories: 98.9Total Fat: 7.3gSaturated Fat: 3.5gCholesterol: 24.2mgSodium: 89.2mgCarbohydrates: 1.0gFiber: 0.3gSugar: 0.4gProtein: 7.0g

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (9)

5 More Amazing Dip Recipes

If this Velveeta queso recipe just isn’t your thing *gasp*, here are some more hearty dip recipes for your next gathering:

  • Sausage Cream Cheese Dip — if you’re looking for an insanely easy and delicious dip recipe, this pork sausage cream cheese dip is THE ONE!! Just 3 ingredients + 3 steps to prepare.
  • Crockpot Pizza Dip — this AH-MAZING hot pepperoni pizza dip is elevated to pizza supreme status with the addition of diced green & red bell peppers and black olives!
  • Buffalo Chicken Dip With Canned Chicken — this buffalo chicken dip is a deliciously close copy of our favorite appetizer served at a local bar and grill, perfect for tailgating!
  • Warm Jalapeno Popper Dip — this warm and creamy jalapeño popper dip recipe is sure to be a game day favorite!
  • Sour Cream Chip Dip — if you’re a chips and dip junkie, you’re going to LOVE this out-of-this-world chip dip recipe made from only 3 ingredients!

I’d love to see how your beef queso dip turns out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!

4-Ingredient Velveeta Queso Recipe with Beef & Rotel – Unsophisticook (2024)

FAQs

How do you keep Rotel cheese dip from getting hard? ›

Keep Rotel dip warm in a small slow cooker. If the Rotel dip cools, it will be hard to scoop so it can be reheated on the stovetop or in the microwave until dippable again!

How do you make Velveeta queso less thick? ›

Add more chicken broth at anytime to dilute it if it becomes too thick. Once queso is smooth, cheese is dissolved, and queso reaches desired consistency, remove from heat. Serve immediately with chips.

What is cheese dip at Mexican restaurants made of? ›

White melting cheese, such as white American cheese, Monterey Jack, or Asadero. Milk or heavy cream. Diced green chilies or jalapeños (optional) Onions, garlic, or other seasonings (optional)

Why put evaporated milk in queso? ›

Evaporated milk works best in queso because it doesn't have that excess of water and it can help your dip reach a delicate balance between super thick and too thin. (As in you're not constantly having to alternate between adding more milk and then more cheese.)

How do you make cheese dip less sticky? ›

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk.

How do you keep Velveeta Cheese Dip from hardening? ›

HOW TO KEEP YOUR DIP FROM GETTING HARD. As mentioned earlier, evaporated milk will help slow down the pace at which your Velveeta Cheese Dip hardens. However, if you want to keep it from hardening altogether is to serve it out of a crockpot.

Do you add milk when melting Velveeta cheese? ›

You may not need to add the milk; Velveeta can melt on the stove without it. The addition of milk is strongly recommended because it makes it much easier to melt the cheese product evenly and thoroughly without trouble.

Why is my queso rubbery? ›

If you melt the cheese any longer than is necessary, it can result in a rubbery consistency and negatively impact the flavor. Cheese sauces are phenomenal for a variety of purposes, including pouring over nachos, using as a dip for crackers and fresh veggies and as a topping on pasta or chicken.

What makes queso thicker? ›

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

What do Mexicans call queso dip? ›

Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients. It's often served in a skillet and meant to be scooped up with tortillas.

Is there a difference between queso and cheese dip? ›

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

Does authentic Mexican food use queso? ›

It may come as a surprise, but the popular yellow queso so beloved by so many Americans (and ordered in many a Fort Worth Mexican restaurant) is not Mexican in nature at all. Unless that cheese is white, consider it completely Tex-Mex.

What makes queso taste like queso? ›

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

What does cornstarch do in queso? ›

Cornstarch — this helps thicken the homemade queso, making it perfect for dipping! Evaporated milk — make sure to buy evaporated milk and not sweetened condensed milk. The two cans look similar but are different. Evaporated milk help keeps the dip from separating and turning clumpy as it cools.

Does milk make queso thicker? ›

Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.

How does cheese dip stay liquid? ›

If you want it to stay liquid you need to emulsify it with something. How do you get cheese to melt so it's soft and creamy? Sodium citrate (not citric acid), aka “sour salt” is the secret. If you a fan of cheese sauce--nachos, mac and cheese, and the like—and do not know about sodium citrate, you should.

How do you keep melted Velveeta cheese smooth? ›

Cheese Sauce, Take 1: Cornstarch, Stovetop

This helps the entire mixture stay smooth and emulsified, resulting in a creamy sauce. He recommends tossing the shredded cheese with the cornstarch before cooking so it is evenly dispersed and does not form clumps when cooked.

How do you keep cheese sauce from coagulating? ›

To temper a cheese sauce, you must take your boiling milk mixture off the heat and let it cool a bit so that the proteins in the cheese don't immediately break bonds with the fat and water. Sara Moulton suggests that you grate your cheese before adding it to minimize the heat required for melting.

Why does my cheese sauce solidify? ›

But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess.

References

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