Texas Trash Dip
Texas Trash Dip is a hearty and flavorful appetizer perfect for parties or game days. Packed with layers of cheesy goodness, spicy ingredients, and a touch of Tex-Mex flair, this dip is sure to be a hit with friends and family.
Equipment
- 1 oven-safe baking dish (9x13 inches)
- 1 mixing bowl
- 1 large skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 can (15 oz) black beans drained and rinsed
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 packet (1 oz) ranch dressing mix
- 1 cup sour cream
- 1 cup cream cheese softened
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- ½ cup chopped green onions
- 1 jalapeño diced optional for extra heat
- Tortilla chips for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Stir in the black beans, Rotel tomatoes, and ranch dressing mix. Cook for an additional 3-4 minutes until everything is heated through.
- In a mixing bowl, combine the softened cream cheese and sour cream until smooth. Add in half of the cheddar and pepper jack cheese, and stir until well combined.
- In the oven-safe baking dish, layer the beef mixture evenly on the bottom.
- Spread the cheese mixture evenly over the beef layer.
- Top with the remaining cheddar and pepper jack cheeses, chopped green onions, and diced jalapeño (if using).
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving with tortilla chips.
Notes
Feel free to customize this dip by adding other ingredients such as corn, olives, or different types of cheese.
This dip can be made ahead of time and refrigerated before baking. If doing so, increase the baking time by a few minutes.
For a vegetarian version, omit the ground beef and add extra beans or vegetables.