Longtime readers might remember when we made a slow cooker Texas trash dip several years ago that was ridiculously filling and tasty and absolutely addictive. Well, we’ve got another Texas trash dip for you today, but this time it’s oven-baked and smothered in cheese. We’ve said it before and we’ll say it again: it’s so, so good. Now we can’t say how exactly this dish got its name, but it’s essentially a beefed up, warm bean dip. Literally, it’s packed with ground beef, cream cheese, sour cream, beans, salsa and cheese, and we don’t think we could love it anymore than we already do.
1 pound ground beef
1 (8 oz.) package cream cheese, room temperature
1 cup sour cream
1 (28 oz.) can refried beans
1 (1 oz.) packet taco seasoning
1 1/2 cups salsa
4 cups Mexican blend cheese, grated
Fritos or tortilla chips, garnish
Preheat oven to 350º F.
Heat a large pan or skillet over high heat and cook beef until no pink remains. Season generously with salt and pepper.
Drain fat and set aside.
In a large bowl, mix together sour cream and cream cheese until smooth and combined.
Add in beef, refried beans and salsa, then stir in taco seasoning.
Transfer mixture to 9×13-inch baking dish and top with cheeses. Place in oven and bake for 25-30 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.
Recipe adapted from 12Tomatoes.com