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Cook Time : 15min
Course : Appetizer
Type of Prep : Heat
Cuisine : Southern
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Rotel Dip With the Works

From Diana Rattray,
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More dip recipes below.

INGREDIENTS:

  • 2 cans Rotel tomatoes
  • 2 cans green chilis (4 ounces each)
  • 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
  • 1 can whole kernel corn, drained (1 to 1 1/2 cup corn kernels)

PREPARATION:

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.
Rotel dip shared by Gigi

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