Cheesy Rotel Dip with Beef and Chorizo

Name: Cheesy Rotel Dip with Beef and Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 tsp garlic powder; 1/2 tsp black pepper; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp all-purpose seasoning; 1/2 tsp Cajun seasoning; 12 oz chorizo; 1/2 cup red onion, diced; 1/2 cup red bell pepper, diced; 1 jalapeño, diced; 1/4 cup green onions, sliced; 1/4 cup cilantro, chopped; 2 (10 oz) cans diced tomatoes with green chiles; 1 (12 fl oz) can evaporated milk; 8 oz cream cheese; 16 oz processed cheese block (e.g. Velveeta); 16 oz white processed cheese block (e.g. Velveeta Queso Blanco); 1/3 cup sharp cheddar cheese, cubed; 1/3 cup mild cheddar cheese, cubed; 1/3 cup pepper jack cheese, cubed; Jalapeño slices, for garnish; Tortilla chips, for serving

This Cheesy Rotel Dip combines seasoned ground beef and spicy chorizo with a blend of melted cheeses and fresh vegetables for a savory, protein-packed appetizer that stays warm and creamy throughout any gathering.

🌍Tex-Mex 🏷️Queso dip 🏷️Rotel dip 🏷️Cheese dip 🏷️Chorizo queso Ground beef

🏷️

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TikTok

Total

30 min

Servings

10

Difficulty

Easy

Est. Cost

$40–$66

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ground beef
1 tsp garlic powder
1/2 tsp black pepper
1 tsp onion powder
1 tsp smoked paprika
1 tsp all-purpose seasoning
1/2 tsp Cajun seasoning
12 oz chorizo
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 jalapeño, diced
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
2 (10 oz) cans diced tomatoes with green chiles
1 (12 fl oz) can evaporated milk
8 oz cream cheese
16 oz processed cheese block (e.g. Velveeta)
16 oz white processed cheese block (e.g. Velveeta Queso Blanco)
1/3 cup sharp cheddar cheese, cubed
1/3 cup mild cheddar cheese, cubed
1/3 cup pepper jack cheese, cubed
Jalapeño slices, for garnishoptional
Tortilla chips, for servingoptional

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Instructions

1
In a large pot or Dutch oven over medium-high heat, add the ground beef and break it apart as it cooks.
2
Once the beef is partially browned, season with garlic powder, black pepper, onion powder, smoked paprika, all-purpose seasoning, and Cajun seasoning. Stir to combine.
3
Add the chorizo to the pot. Break it up and cook with the beef until both are fully browned. Drain any excess grease if necessary.
4
Add the diced red onion, red bell pepper, jalapeño, green onions, and cilantro to the pot. Stir and cook for 2-3 minutes until the vegetables begin to soften.
5
Stir in the two cans of diced tomatoes with green chiles.
6
Pour in the can of evaporated milk and mix well.
7
Reduce the heat to medium-low. Add the cream cheese, processed cheese block, white processed cheese block, and the cubed sharp cheddar, mild cheddar, and pepper jack cheeses.
8
Stir frequently until all the cheeses are completely melted and the dip is smooth and creamy.
9
Serve the dip warm in a bowl or poured over tortilla chips. Garnish with fresh jalapeño slices, if desired.

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Tips & Notes

Pro tips

Brown the ground beef and chorizo separately first, then drain excess fat before combining with cheese and vegetables to prevent a greasy dip.
Add diced red onion and bell pepper after cooking the meat so they retain a slight crunch and fresh flavor.
Cook the dip over medium heat and stir constantly once cheese is added to ensure even melting and a smooth, creamy texture.
Taste and adjust seasoning at the end; the spicy chorizo and multiple seasonings may make additional salt unnecessary.

Substitutions

Chorizo → spicy Italian sausage (similar heat and fat content)
Red bell pepper → jalapeño or poblano pepper (for more heat)
All-purpose seasoning → additional smoked paprika and cumin (to control flavor profile)
Rotel tomatoes → diced fresh tomatoes mixed with diced green chiles (for fresher taste)

Storage & make-ahead

Store cooled dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or on the stovetop over low heat, stirring and adding a splash of milk if needed to restore creaminess.

Common Questions

Can I make this dip ahead of time?

Yes. Prepare the dip up to 2 hours ahead, cover, and refrigerate. Reheat gently in a 300°F oven or on low heat on the stovetop, stirring occasionally, until warm and creamy.

What's the best way to keep this dip warm during a party?

Transfer the finished dip to a slow cooker set on low heat or a fondue pot. Stir occasionally to prevent a skin from forming on top.

Can I substitute chorizo with another sausage?

Yes. Use spicy Italian sausage, andouille sausage, or additional seasoned ground beef for a milder version. Remove casings and cook thoroughly before adding to the dip.

How do I prevent the cheese from becoming grainy or separating?

Cook over medium or medium-low heat and stir frequently. Avoid boiling; too much heat can cause separation. If it breaks, add a splash of milk or cream and whisk gently.

What type of cheese works best for this dip?

Use a blend of melting cheeses such as sharp cheddar, Monterey Jack, or American cheese. Avoid pre-shredded varieties if possible, as they contain anti-caking agents that can affect texture.