Meaty Texas Trash Dip
A warm, cheesy dip loaded with seasoned beef and Tex-Mex flavor, perfect for game day and potlucks.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for less grease.
- 1 can refried beans (16 oz)
- 1 package cream cheese (8 oz), softened Ensure cream cheese is fully softened for easier mixing.
- 1 cup sour cream Greek yogurt can be used as a substitute.
- 1 can diced tomatoes with green chilies (10 oz), drained Use Rotel-style for best flavor.
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided Pepper jack can be used for extra spice.
- 1 packet taco seasoning
- 2 green onions sliced (for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains and it’s lightly browned. Drain excess fat.
- Stir in the taco seasoning and a splash of water (about 2 tbsp). Cook 1–2 minutes until the seasoning clings to the meat. Remove from heat.
- In a large bowl, add the refried beans, softened cream cheese, and sour cream. Mix until creamy and uniform.
- Fold in the drained diced tomatoes with green chilies. Stir to distribute.
- Add the seasoned beef to the bean mixture. Fold gently until combined. Stir in 1 cup cheddar and 1/2 cup Monterey Jack.
Baking
- Spread the mixture evenly in a 9×13-inch baking dish.
- Sprinkle the remaining 1 cup cheddar and 1/2 cup Monterey Jack over the top.
- Bake for 25 minutes, or until the dip is bubbly and the cheese on top is melted. If you want a golden crust, broil for 1–2 minutes while watching carefully.
- Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions. Serve warm with tortilla chips.
Notes
This dip can be assembled in advance and kept refrigerated before baking. Serve with tortilla chips, crunchy veggies, or warm tortillas for dipping.