Crock Pot Rotel Dip Recipe with Ground Beef and Cheese


the food is being cooked in the pot and ready to be put into the oven

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. The Spruce Eats / Diana Chistruga. Drain off the excess grease. Add the meat mixture to the slow cooker cheese mixture and cook on high for about 30 minutes.


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The full instructions are in the green recipe card below. Cube the Velveeta and put it in a medium bowl that's microwaveable. Add the Ro*Tel. Microwave 2 minutes and stir. Continue to microwave the Rotel dip, stirring at 30-second intervals, until smooth. Seriously - that's it!


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How to make Slow Cooker Rotel Cheese Dip: STEP ONE: First, cook the sausage in a large skillet. Drain after cooking. STEP TWO: Next, place all the ingredients in the slow cooker. Cook on low for two hours. STEP THREE: Finally, stir before serving.


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How To Make Rotel Dip. To make this Rotel cheese dip recipe on the stove, you're looking at only 2 quick steps: brown and drain the ground beef and add in the remaining two ingredients. Stir until melted. Rotel Dip In A Crock Pot. This Velveeta queso crockpot dip takes longer to make than the stovetop version, but it's more hands off.


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How To Make Rotel Cheese Dip In Crock Pot. Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking up into pieces, until browned and cooked through, about 10 minutes. Stir in the taco seasoning. To the bowl of a slow cooker, add the browned beef, Velveeta, and Rotel; cook on low, stirring once or twice, until.


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Here's how to make this easy slow cooker rotel dip: Spray crock with nonstick spray. Add Rotel, cheese cubes, and chili. Cover and cook on low for 1 to 2 hours. Stir dip periodically. Once the cheese is melted, turn the slow cooker to warm and serve! Hint: Don't skip spraying your crockpot with nonstick spray!


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STEP TWO: Add the browned ground beef, Rotel and Velveeta to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that the cheese melts evenly. STEP THREE: Cover and cook on low heat for 2 - 3 hours, until the cheese is completely melted.


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Set a large skillet over medium high heat on the stove top. Brown and crumble the ground beef, drain the fat. Add the cooked ground beef to the slow cooker, cube the velveeta and add on top of the beef. Pour over the can of rotel and sprinkle over the chili and garlic powder. Stir.


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Instructions. If using a large block of Velveeta cheese, cut into 2-inch cubes first to speed up the melting process. Add all ingredients to a slow cooker, cover and set on low to cook for 2 hours. Stir to combine ingredients and continue to cook, covered, for one more hour. Keep the slow cooker on warm for serving.


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Place raw sausage in the bottom of a 3-5 quart slow cooker. Use a spoon to break it up. Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through. Drain off any grease. Add in the Velveeta and the tomatoes.


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Place chicken in the slow cooker. Step 2. Add cubed Velveeta, cream cheese, cream of chicken soup, Rotel tomatoes, and spices on top of the chicken. Step 3. Sprinkle with spices and stir the ingredients together. Cover the chicken with the ingredients. Step 4. Cover and cook for 3-4 hours until chicken is cooked.


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Chop the Velveeta into one inch cubes and put them into the slow cooker. Add the rotel. Cover and cook in the crockpot on high for 1 to 2 hours, stirring occasionally. When all of the cheese is melted, turn the slow cooker down to the warm setting. Serve with tortilla chips.


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Oven: Preheat the oven to 400°F. Crumble the raw sausage into a baking dish, and bake in the preheated oven for 30 minutes, stirring occasionally, until brown and fully cooked. Drain any grease, and then add the cheese and tomatoes. Turn the heat to 375°F and bake for 15 minutes, until the cheese has melted, stirring once or twice.


Crock Pot Rotel Dip Recipe with Ground Beef and Cheese

Instructions. Brown the sausage until no longer pink, breaking up into little pieces with a spatula. Drain the fat. In a saucepan, heat the tomatoes and green chilies, condensed soup, beer, and Velveeta until melted and smooth. Once the cheese is melted and mixture is smooth, add the meat and serve with chips.


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Reheat the dip gently in the microwave or on the stovetop when ready to serve again, adding a splash of milk to restore its creaminess. Cut the Velveeta cheese into small cubes or slices for even and quick melting. Use a microwave-safe bowl or a non-stick saucepan over low to medium heat.


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When reheating on the stove, place the queso in a saucepan and heat over low heat, stirring occasionally until it is heated through. To reheat it in the crock pot, add the queso in and turn it on low. Stir occasionally and once it's heated through, turn it to warm to avoid burning the cheese on the bottom.