Mississippi Rotel Dip Recipe

Velveeta Cheese and Dip
Velveeta Cheese and Dip. Scott Olson/Getty Images
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: serves 8-10
Ratings (5)

This version of the Rotel and cheese dip is a Mississippi favorite. The dip includes ground beef, corn, and cooked rice. It's a hearty dip, great for a Super Bowl bash or tailgating.

It's a versatile recipe. It can be made without mushrooms and rice, or leave the beef out and add browned sausage or sauteed onions and peppers. Use ingredients you like.

You could even leave the rice out and use it as a topping for baked potatoes.

What You'll Need

  • 2 cans (10 ounces each) Rotel tomatoes
  • 2 cans (4 ounces each) chopped mild green chile peppers
  • l lb. of Velveeta cheese
  • 1 1/2 pounds of lean ground beef or chuck
  • 1 can mushrooms, drained (any size can to suit your taste)
  • 1 package of Boil in Bag rice, cooked, or about 1 1/2 cups cooked rice
  • 1 can whole kernel corn, drained (1 to 1 1/2 cup corn kernels)

How to Make It

Brown ground chuck. Melt cheese and add Rotel tomatoes (drained) and the green chilis (undrained). Add to this cheese dip mixture, the ground chuck (drained), mushrooms, corn and the package of rice. Keep warm.

I am sure you can anything else that you like. Several people have added sausage instead of beef, onion, bell pepper, etc.

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Appetizer Index
Dips and Spreads