Drain the Rotel tomatoes in a colander for a few minutes to remove excess moisture. This step is optional but helps prevent a watery dip.

In a large bowl, combine the sour cream, taco seasoning, shredded Mexican cheese, and drained Rotel tomatoes.

Stir all the ingredients together until well combined.

Cover the bowl and refrigerate for at least one hour, or up to overnight, to allow the flavors to meld.

Serve chilled with your favorite tortilla chips, pork rinds, or chopped vegetables for a keto-friendly option.