Meaty Texas Trash Dip is the ultimate warm, cheesy, and hearty party dip that I love making for game days, get-togethers, or any time I’m craving comfort food in a bowl. It’s a bold, satisfying blend of refried beans, gooey cheese, seasoned ground beef, and creamy ingredients—all baked until hot and bubbly. Once I serve it with tortilla chips, it disappears fast.
Why You’ll Love This Recipe
I love this dip because it’s incredibly easy to throw together but tastes like I put in serious effort. The beef adds extra heartiness, making it more filling than a regular bean dip. It’s perfect for feeding a crowd, and I can even make it ahead of time. Whether I serve it as an appetizer, game day snack, or even a side, it always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef
-
Refried beans
-
Cream cheese, softened
-
Sour cream
-
Taco seasoning
-
Shredded cheddar cheese
-
Shredded Monterey Jack cheese or Mexican blend cheese
-
Diced green chiles (optional, for added flavor and heat)
-
Chopped green onions (optional, for topping)
-
Sliced black olives or jalapeños (optional, for garnish)
-
Tortilla chips, for serving
Directions
-
I start by browning the ground beef in a skillet over medium heat, breaking it apart and cooking until fully done. I drain any excess fat, then stir in the taco seasoning and a splash of water to coat the meat evenly.
-
In a large mixing bowl, I combine the refried beans, softened cream cheese, sour cream, and half of the shredded cheeses. I mix until everything is well blended.
-
I fold the cooked beef into the bean mixture, then spread it all into a baking dish.
-
I sprinkle the rest of the shredded cheese over the top and add diced green chiles if I’m using them.
-
I bake the dip at 350°F (175°C) for about 25–30 minutes, or until the cheese is melted and the dip is hot and bubbly.
-
I top it with chopped green onions, olives, or jalapeños, then serve it hot with tortilla chips.
Servings and timing
This dip makes about 10–12 servings, depending on how hungry everyone is. It takes around 10 minutes to prep and 25–30 minutes to bake, so it’s ready in under 45 minutes total.
Variations
I like to switch things up by using spicy sausage instead of ground beef or adding a layer of salsa between the bean and cheese layers. Sometimes I mix in corn or black beans for extra texture. For a vegetarian version, I leave out the meat and use extra beans or a plant-based ground beef alternative.
Storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I scoop what I need into a microwave-safe bowl and heat in 30-second bursts, stirring until warm. If I’m reheating a large amount, I use the oven at 325°F until it’s hot all the way through. It still tastes great the next day.
FAQs
Can I make this dip ahead of time?
Yes, I often prepare it up to a day ahead, cover it tightly, and refrigerate. When I’m ready to serve, I just pop it in the oven and bake as usual.
What kind of meat works best?
I use lean ground beef, but ground turkey or spicy sausage also work great. Just make sure to drain the fat before mixing it in.
Can I make it in a slow cooker?
Yes, I’ve made it in a slow cooker on low heat for 2–3 hours. It’s great for keeping the dip warm at parties.
What’s the best cheese for this dip?
I like using a mix of cheddar and Monterey Jack for flavor and meltiness, but any good melting cheese like pepper jack or Mexican blend works too.
Can I freeze leftovers?
I don’t usually freeze it because the texture of the dairy can change, but if I do, I store it in an airtight container and reheat slowly in the oven.
Conclusion
Meaty Texas Trash Dip is one of those crowd-pleasing recipes I keep coming back to. It’s rich, cheesy, and loaded with flavor—everything I want in a warm dip. Whether I’m feeding a group or just craving something indulgent, this dip always hits the spot.
