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Mississippi Rotel Dip Recipe


Velveeta Cheese and Dip

Velveeta Cheese and Dip

Scott Olson/Getty Images

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.

Cook Time: 15 minutes

Total Time: 15 minutes


  • 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)


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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Dips and Spreads

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