Chile con Queso Party Dip

Chile con Queso Party Dip

Course Appetizer
Cuisine American, Mexican
Author Cori


  • 16 oz Velveeta Cheese, cubed/diced
  • 10 oz Rotel, drained with liquid reserved I used Mild
  • 1 cup Cooked Ground Beef
  • 10 oz Ranch Style Beans, drained
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne Powder * (optional)


  1. Cube cheese and strain rotel (reserving liquid) and set aside.  In a medium saucepan, combine meat, spices and strained beans.  Add 2 tbsp of rotel liquid and bring to a simmer.  

  2. Add cheese and rotel chiles and stir well.  Continue simmering until cheese is melted through.  Continue adding rotel liquid a tbsp at a time until desired consistency is achieved.  Stir well to combine before transferring to a serving dish.