This Meaty Texas Trash Dip is a warm, cheesy, and indulgent appetizer that layers creamy, spicy, and savory flavors into every bite. It's the kind of dip I like to serve when I want to impress without too much effort. Perfect for parties, game day, or casual snacking, it never sticks around for long once it hits the table.
Why You’ll Love This Recipe
I love how simple this dip is to pull together, yet it delivers huge flavor. The creamy blend of cheeses mixed with refried beans and seasoned ground beef creates the ultimate comfort food. It’s filling enough to be a meal, but made to share. Whether I’m feeding a crowd or just indulging myself, this dip always hits the spot. I also enjoy how customizable it is depending on what I have in the pantry or fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (8 oz) package of cream cheese, softened
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (15 oz) can refried beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese, shredded
- ½ cup green onions, chopped for garnish
- Tortilla chips, for serving
Directions
- I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, I brown the ground beef with the diced onion and minced garlic. Once cooked, I drain the excess fat.
- I reduce the heat and stir in the cream cheese and sour cream until it’s fully melted and smooth.
- Then, I mix in the diced tomatoes with green chilies, refried beans, chili powder, cumin, salt, and black pepper until everything is well combined.
- I spread the mixture evenly in the baking dish, top it with shredded cheddar cheese, and bake for 20–25 minutes until hot and bubbly.
- Just before serving, I sprinkle chopped green onions on top and serve it hot with tortilla chips.
Servings and Timing
- Servings: 8–10
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- To make it spicier, I like to stir in chopped jalapeños or use a spicier variety of tomatoes with chilies.
- For a vegetarian version, I skip the ground beef and double up on refried beans or use a plant-based ground meat.
- I sometimes swap the cheddar cheese for Monterey Jack or Pepper Jack if I want a creamier or zestier flavor.
- I can also layer in corn or black beans for extra texture and taste.
Storage/Reheating
- I store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, I use the microwave for quick single portions or warm it in the oven at 350°F until heated through.
- If it thickens up too much, I stir in a splash of milk or cream to bring it back to life.
FAQs
Can I make this dip in advance?
Yes, I prepare everything ahead of time, store it covered in the fridge, and bake it just before serving. It’s perfect for prepping the night before.
Can I use another type of meat?
Definitely. I’ve made it with ground turkey and even ground chicken. The seasoning keeps it flavorful regardless of the meat used.
Is it okay to use store-bought taco seasoning instead of individual spices?
Yes, if I’m in a rush, I use a tablespoon of taco seasoning in place of the chili powder, cumin, salt, and pepper.
What should I serve this dip with?
I usually go for tortilla chips, but it also tastes great with pita chips, crackers, or even as a topping for baked potatoes or nachos.
Can I freeze leftovers?
I don’t usually recommend freezing because of the dairy, which can separate when thawed. It’s best enjoyed fresh or within a few days from the fridge.
Conclusion
Meaty Texas Trash Dip is one of those no-fail recipes that I turn to again and again. It’s rich, satisfying, and always gets people coming back for seconds. Whether I’m serving it at a party or just digging in during a quiet night at home, it delivers comfort in every scoop.
Meaty Texas Trash Dip
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Description
This Meaty Texas Trash Dip is the ultimate game day or party appetizer, loaded with creamy refried beans, spicy ground beef, and melty cheddar cheese. Quick to prep and baked until bubbly, this Tex-Mex layered dip is perfect for feeding a crowd. Serve it hot with tortilla chips for a bold, cheesy indulgence that’s always a hit.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (15 oz) can refried beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese, shredded
- ½ cup green onions, chopped (for garnish)
- Tortilla chips, for serving
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, brown ground beef with diced onion and garlic; drain excess fat.
- Reduce heat, then stir in cream cheese and sour cream until melted and smooth.
- Mix in diced tomatoes with green chilies, refried beans, chili powder, cumin, salt, and pepper.
- Spread the mixture evenly into the prepared dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes until hot and bubbly.
- Garnish with chopped green onions and serve hot with tortilla chips.
Notes
- Spice it up with jalapeños or hot diced tomatoes.
- Substitute ground turkey or chicken if preferred.
- Swap cheddar with Monterey Jack or Pepper Jack for different flavors.
- Add corn or black beans for extra texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
