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This meaty Texas Trash Dip turns ordinary get-togethers into unforgettable meals. When you mix well-seasoned beef, smooth cheese, and bold Tex-Mex tastes, you get a snack nobody can walk away from at parties. I whipped this up during a Super Bowl party once and had to make a second batch before the game was halfway done.
I came up with this dip when I needed something filling for friends watching football. These days, folks ask for it at every party I throw, and I've started making double batches since it always runs out too fast.
Ingredients
- Ground beef: Gives you that filling protein and rich taste. Go with 80/20 for the right amount of fat and flavor
- Onion and garlic: Form the flavor backbone. Skip the jar stuff - freshly chopped garlic makes all the difference
- Cream cheese: Makes everything creamy and smooth. Let it sit out a bit so it mixes in easier
- Sour cream: Adds a nice zing and velvety feel. Don't go low-fat if you want that true richness
- Diced tomatoes with green chilies: Gives you both tang and kick in one go. Make sure to drain them well or you'll end up with soupy dip
- Refried beans: Adds thickness and that real Tex-Mex taste. The traditional kind works way better than alternatives
- Chili powder and cumin: Bring that southwest flavor everyone loves. Try to use fresh spices for the strongest punch
- Cheddar cheese: Creates that bubbly golden top everyone fights over. Grab a block and shred it yourself for better melting
- Green onions: Add a pop of freshness and color. Pick bright ones with crisp white ends
Step-by-Step Instructions
- Get Your Dish Ready:
- Turn your oven to 350°F and give a 9x13 dish a light coating of cooking spray. Glass or ceramic dishes work best since they keep the dip warm longer when you're serving.
- Cook Your Meat Mix:
- Fire up a big skillet over medium-high heat and toss in your ground beef. Break it up as it cooks. When it's partly done, throw in your chopped onion and garlic. Keep cooking until all the pink is gone from the meat and onions look clear, taking about 7 minutes total. Pour off all the fat so your dip won't end up greasy.
- Mix In The Creamy Stuff:
- Turn down the heat to medium-low and drop in your softened cream cheese. Keep stirring until it starts melting into the meat. Add your sour cream and stir until everything looks smooth without any lumps of cream cheese hiding anywhere.
- Add All The Flavors:
- Put in your drained tomatoes with chilies, refried beans, chili powder, cumin, salt and pepper. Mix everything really well, making sure those spices get everywhere. Let it bubble gently for 2 minutes so all those tastes can start mingling together.
- Put It Together And Bake:
- Dump everything into your greased dish and spread it out evenly. Cover the whole top with your shredded cheddar. Pop it uncovered into your hot oven for 20-25 minutes until that cheese is all melty and the edges are starting to bubble a bit.
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This dip means a lot to me because it takes me back to growing up in Texas where we didn't mess around with party food. My grandma always said a good dip should be hearty enough to count as dinner in a pinch, and this one definitely fits the bill. The combo of beans and beef makes something that'll satisfy even your hungriest friends.
Make Ahead Instructions
This dip works great when you need to prep early. Make the whole mixture and put it in your baking dish, but wait on adding that cheese topping. Cover it tight with plastic wrap and stick it in the fridge for up to a day. When party time comes, let it sit out for about 30 minutes, sprinkle on the cheese, and bake as normal. The flavors actually get better overnight, making this perfect for busy hosts.
Serving Suggestions
Though tortilla chips are what most folks reach for, this dip tastes great with lots of different dippers. Try setting out sturdy corn chips, slices of toasted baguette, or even fresh veggies like bell pepper sticks and celery for friends watching what they eat. To make it more filling, put out some small flour tortillas so people can roll up mini burritos. I like to create a simple "dipping station" with different chips and fresh toppings like chopped avocado, lime wedges, and extra green onions.
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Ingredient Swaps
This dip is super flexible based on what you've got in your kitchen. You can swap ground turkey for beef if you want something lighter. If you don't like smooth refried beans, try black beans instead for more texture. Want it spicier? Use pepper jack cheese instead of cheddar. Got vegetarian friends? Just skip the meat and double up on beans. Even folks who can't do dairy can enjoy this with non-dairy cream cheese and sour cream substitutes, though it might feel a bit different in your mouth.
Frequently Asked Questions
- → Can I prep this in advance?
Sure thing—assemble it, cover it, and chill in the fridge up to a day early. Just bake when ready.
- → What chips hold up best?
Go for thick tortilla chips—perfect for scooping up the hearty layers without cracking.
- → How can it be vegetarian?
Swap the ground beef for plant-based meat or extra beans to make it veg-friendly.
- → Is there a way to make it spicier?
Definitely—toss in diced jalapeños or an extra pinch of chili powder for more heat.
- → How long will leftovers last?
Keep it fresh in the fridge for up to 3 days in a sealed container.