Cheesy Rotel Ranch Queso

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This Cheesy Rotel Ranch Queso is the ultimate crowd-pleaser, perfect for game nights, parties, or casual gatherings. Packed with creamy cheese, savory ground beef, zesty Rotel tomatoes, and a rich ranch seasoning kick, every bite is irresistibly smooth and bursting with bold flavors. Whether served with tortilla chips, pretzels, or fresh veggies, this dip will quickly become a go-to favorite.

The combination of melted cheese and seasoned beef creates a velvety texture with a satisfying meaty bite. Rotel tomatoes add a slight spice and tangy touch, while ranch seasoning brings a delightful herby depth. It’s warm, cheesy comfort food that’s incredibly easy to prepare and even easier to enjoy.

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Ingredients for Cheesy Rotel Ranch Queso

• 1 pound ground beef
• 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
• 16 oz Velveeta cheese, cubed
• 1 packet ranch seasoning mix
• 1/2 cup milk (optional, for thinning the queso)
• 1 tablespoon olive oil (for cooking beef)
• Fresh cilantro or parsley for garnish (optional)
• Tortilla chips or bread for serving

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Step 1: Cook the Ground Beef

Heat a large skillet over medium heat and add the olive oil. Once hot, add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked. Drain excess grease if needed.

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Step 2: Add the Rotel and Ranch Seasoning

Pour the can of Rotel tomatoes (including the juices) into the skillet with the cooked beef. Stir in the ranch seasoning mix and cook for 2-3 minutes, allowing the flavors to combine.

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Step 3: Melt the Cheese

Reduce the heat to low and add the cubed Velveeta cheese to the skillet. Stir occasionally as the cheese melts, creating a rich and creamy mixture. If the queso is too thick, add a splash of milk to reach your desired consistency.

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Step 4: Serve and Enjoy

Once the cheese has fully melted, transfer the queso to a serving dish or slow cooker set to warm. Garnish with freshly chopped cilantro or parsley if desired. Serve hot with tortilla chips, bread, or your favorite dippers.

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Storage Instructions

To store leftover Cheesy Rotel Ranch Queso, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.

When reheating, warm the queso in a microwave-safe bowl in 30-second intervals, stirring in between to ensure even heating. For stovetop reheating, place the queso in a saucepan over low heat, stirring frequently. If the dip has thickened, add a splash of milk to restore its creamy texture.

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Estimated Nutrition

Per serving (approximately 1/4 cup):

• Calories: 230
• Protein: 14g
• Fat: 18g
• Carbohydrates: 5g
• Sodium: 720mg

These values are approximate and can vary based on portion size and ingredient brands.

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Frequently Asked Questions

1. Can I make this queso in a slow cooker?

Yes! Cook the ground beef separately, then add all ingredients to a slow cooker on low for 2-3 hours, stirring occasionally. Keep it on the “warm” setting for serving.

2. What can I use instead of Velveeta?

For a less processed option, combine shredded cheddar and Monterey Jack cheese with a splash of milk for creaminess.

3. How spicy is this queso?

Rotel tomatoes have a mild kick, but you can use the “hot” variety for extra spice or add diced jalapeños for more heat.

4. Can I make this vegetarian?

Absolutely! Swap the ground beef for black beans, meatless crumbles, or additional veggies for a vegetarian-friendly version.

5. Can I prepare this ahead of time?

Yes, make the queso up to a day in advance. Reheat slowly on the stovetop or in a slow cooker before serving.

6. What are the best dippers for this queso?

Tortilla chips are a classic choice, but pretzels, breadsticks, and sliced bell peppers also pair wonderfully.

7. Can I freeze queso dip?

Freezing is not recommended as the cheese may become grainy when thawed. Fresh preparation is best for optimal texture.

8. How can I thicken my queso if it’s too runny?

Stir in extra cheese or let the dip simmer a bit longer to reduce the liquid.

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