Rodriguez Rotel Nacho Dip Food
RODRIGUEZ RO*TEL NACHO DIP
Hearty with skillet-browned sausage and RO*TEL Diced Tomatoes & Green Chilies, this is the nacho dip everyone wants to see at your football party.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 1-1/4 qt. or 40 servings (2 Tbsp.) each.
Number Of Ingredients 4
Steps:
- Brown sausage in skillet, stirring occasionally to break up large pieces.
- Meanwhile, microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is melted and mixture is well blended, stirring after 3 min.
- Drain sausage. Add to VELVEETA mixture with sour cream; mix well. Serve with tortilla chips and assorted cut-up fresh vegetables.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 3 g
ROTEL NACHOS
We have been making this since I was a kid. My fiance loves it as well. You can add sour cream to the top if you like.
Provided by JAR2JAK
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef, drain.
- Stir in Velveeta and Rotel, melt.
- Add taco seasoning to your taste.
- Use as a dip or pour over chips.
- Add sour cream if desired.
Nutrition Facts : Calories 1196.1, Fat 83.5, SaturatedFat 45.6, Cholesterol 333.4, Sodium 4303.3, Carbohydrate 29.1, Sugar 18.1, Protein 80
THE BEST CROCK POT NACHO DIP!
I found this recipe in my "Fix It And Forget It" cookbook. I always add some fresh cilantro as well as chopped green onions and extra cheese to mix in as well. This has been a huge hit with everyone I have served it to!
Provided by heather5476
Categories Beans
Time 2h20m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
- Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
- Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
- Serve with tortilla chips.
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- Place a cast iron skillet or a large sauté pan over medium-high heat. Add the ground beef and begin breaking it apart with a sturdy spatula. Add the taco seasoning and continue to cook for about 8 more minutes, or until the ground beef is cooked through. Carefully remove the beef from the skillet using a slotted spoon and set aside.
- Add the onion to the skillet and sauté 5-7 minutes, until softened. Remove from the heat and set aside until ready to use.
- Add the Velveeta, diced tomatoes and evaporated milk to a slow cooker and turn the setting on low. Stir in the ground beef and onion and allow to cook for 45 minutes, stirring occasionally. Serve alongside tortilla chips and enjoy.
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