Meaty Texas Trash Dip
Creamy, juicy, cheesy, and utterly comforting — Meaty Texas Trash Dip is the kind of game-day, potluck, or weeknight crowd-pleaser that disappears fast.
Servings: 8 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1 pound ground beef or sausage raw
Seasoning
- 1 packet taco seasoning
Beans
- 1 can (16 ounces) refried beans
Dairy
- 8 ounces cream cheese softened to room temperature
- 1/2 cup sour cream
Salsa
- 1 cup salsa
Cheese
- 2 cups shredded Mexican cheese blend
Spices
- 1/2 teaspoon garlic powder
Toppings
- chopped green onions or jalapeños for topping, to taste
- tortilla chips for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 by 13 inch baking dish with cooking spray or a little oil.
- Heat a large skillet over medium-high heat. Add ground beef or sausage and cook, breaking it up with a spatula, until browned and no longer pink, about 6 to 8 minutes.
- Drain excess fat from the pan carefully. Return the skillet to the heat, sprinkle in taco seasoning, and add a splash of water (about 2 to 3 tablespoons). Stir to combine and simmer for 2 to 3 minutes until the seasoning coats the meat and the sauce thickens slightly. Remove from heat.
- In a large mixing bowl, combine cream cheese, sour cream, refried beans, salsa, and garlic powder. Use a spoon or spatula to mix until smooth and well blended.
- Stir the cooked, seasoned meat into the creamy bean mixture until evenly incorporated.
- Spread the combined mixture into the prepared baking dish, smoothing the top with a spatula.
- Evenly sprinkle shredded Mexican cheese blend over the top of the dip.
- Bake in the preheated oven for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese is melted and starting to turn golden.
- Remove from oven and let cool for 5 minutes. Top with chopped green onions or sliced jalapeños for a fresh kick.
- Serve warm with a big bowl of tortilla chips for dipping. Enjoy!
Notes
Extra tips or suggestions: Swap meat for Italian sausage or turkey, use different cheese for flavor variations, and adjust spice levels as desired.