Name: Meaty Texas Trash Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb (450g) ground beef; 1 packet taco seasoning mix (or homemade blend); 1 can (16 oz) refried beans; 1 package (8 oz) cream cheese, softened; 1 cup sour cream; 1 cup salsa; 2 cups shredded Mexican blend cheese (divided); 1 can (4 oz) diced green chilies (optional); Chopped green onions, for garnish; Tortilla chips, for serving

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Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly easy to throw together yet tastes like it took hours to make. The combination of creamy beans, spiced meat, and gooey cheese makes it irresistible. I also like that it’s customizable—I can make it spicier, add veggies, or even use different meats depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Refried beans
Cream cheese, softened
Sour cream
Salsa
Shredded cheddar cheese
Shredded Monterey Jack cheese
Sliced green onions (for garnish)
Optional toppings: jalapeño slices, diced tomatoes, cilantro

Directions

I preheat my oven to 350°F (175°C).
I brown the ground beef in a skillet over medium heat, drain excess grease, and stir in the taco seasoning.
In a large mixing bowl, I combine the refried beans, cream cheese, sour cream, and salsa until smooth.
I stir in the cooked ground beef, then spread the mixture into a 9×13-inch baking dish.
I sprinkle cheddar and Monterey Jack cheese evenly over the top.
I bake for 25–30 minutes, until the cheese is melted and bubbly.
I garnish with green onions (and any other toppings) before serving hot with tortilla chips.

Servings and timing

This recipe serves about 10–12 people as an appetizer. I usually spend 10 minutes prepping and 25–30 minutes baking, so the total time is around 35–40 minutes.

Variations

I sometimes add cooked chorizo or sausage instead of beef for a spicier flavor.
I mix in chopped green chilies or jalapeños for extra heat.
I make it vegetarian by skipping the meat and adding black beans or corn.
I use pepper jack cheese for a bolder kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the dip in the oven at 350°F (175°C) until heated through or in the microwave in short bursts, stirring occasionally.

FAQs

Can I make this ahead of time?

Yes, I assemble the dip, cover it, and refrigerate it for up to 24 hours before baking.

Can I freeze Texas trash dip?

Yes, I freeze it before baking, then thaw overnight in the fridge and bake as directed.

What’s the best way to serve this dip?

I like it with tortilla chips, but it’s also great with crackers, pita chips, or veggie sticks.

Can I make it spicier?

Yes, I add extra taco seasoning, diced jalapeños, or a splash of hot sauce.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well and keeps it a bit lighter.

Conclusion

I love making meaty Texas trash dip because it’s warm, cheesy, and perfect for sharing. The combination of creamy beans, savory meat, and melted cheese makes it a hit at every gathering. Whether for game day or a casual get-together, this dip is always the first thing to disappear from the table.