Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Sprinkle Bayou City Seasonings, onion powder, smoked paprika, cumin, salt, and pepper over the ground beef. Stir well to combine.
In a baking dish, combine the cubed cream cheese, Colby Jack, Monterey Jack, Velveeta, and Gouda cheeses.
Add the seasoned beef and vegetables to the baking dish with the cheese . Stir in the drained Rotel tomatoes.
Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly, and the top is lightly golden.
Mix thoroughly until all ingredients are evenly combined.
If desired, garnish the dip with chopped cilantro or green onions. Serve the creamy Rotel dip hot with tortilla chips or sliced baguette.
