Classic Texas Trash Dip
Classic Texas Trash Dip
Ingredients
For the Dip Base
- 1 pound ground beef, lean
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 packet taco seasoning, 1 ounce
- 10 ounces canned diced tomatoes with green chiles, undrained (like Rotel)
- 16 ounces canned refried beans
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
For Garnish and Serving
- 1/4 cup green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, small, thinly sliced (optional)
- 1 bag tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, brown the ground beef with the finely chopped onion. Cook until the beef is no longer pink and the onion is softened, about 7-8 minutes. Add the minced garlic during the last minute of cooking. Drain any excess fat thoroughly.
⏱️ 10 min
- 3
In a large mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix until well combined and smooth.
⏱️ 3 min
- 4
Stir the cooked ground beef mixture, undrained diced tomatoes with green chiles, and refried beans into the cream cheese mixture. Mix until all ingredients are evenly distributed.
⏱️ 3 min
- 5
Fold in 1 1/2 cups of the shredded Monterey Jack cheese and 3/4 cup of the shredded sharp cheddar cheese into the dip mixture.
⏱️ 2 min
- 6
Spread the dip mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of sharp cheddar cheese over the top.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven. Garnish with sliced green onions, fresh chopped cilantro, and thinly sliced jalapeño (if using). Serve immediately with plenty of tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Texas Trash Dip
Ingredients
For the Dip Base
- 1 pound ground beef, lean
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 packet taco seasoning, 1 ounce
- 10 ounces canned diced tomatoes with green chiles, undrained (like Rotel)
- 16 ounces canned refried beans
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
For Garnish and Serving
- 1/4 cup green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, small, thinly sliced (optional)
- 1 bag tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, brown the ground beef with the finely chopped onion. Cook until the beef is no longer pink and the onion is softened, about 7-8 minutes. Add the minced garlic during the last minute of cooking. Drain any excess fat thoroughly.
⏱️ 10 min - 3
In a large mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix until well combined and smooth.
⏱️ 3 min - 4
Stir the cooked ground beef mixture, undrained diced tomatoes with green chiles, and refried beans into the cream cheese mixture. Mix until all ingredients are evenly distributed.
⏱️ 3 min - 5
Fold in 1 1/2 cups of the shredded Monterey Jack cheese and 3/4 cup of the shredded sharp cheddar cheese into the dip mixture.
⏱️ 2 min - 6
Spread the dip mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of sharp cheddar cheese over the top.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven. Garnish with sliced green onions, fresh chopped cilantro, and thinly sliced jalapeño (if using). Serve immediately with plenty of tortilla chips.
⏱️ 2 min