Texas Trash Dip
Ingredients:
1 lb ground beef
1 (8 oz) package cream cheese, softened
1 (16 oz) can refried beans
1 (10 oz) can Rotel tomatoes with green chilies, drained (or use your favorite salsa)
1 (1 oz) packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sliced black olives (optional)
1/4 cup green onions, chopped (optional)
Tortilla chips, for dipping
Instructions:
Cook the Ground Beef:
In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up as it cooks. Drain excess fat.
Stir in the taco seasoning and a little water (according to packet instructions) to season the beef. Let it simmer for 2-3 minutes, then remove from heat.
Prepare the Dip Layer:
In a separate bowl, mix together the cream cheese, refried beans, and sour cream until smooth and well-combined.
Assemble the Dip:
In a large oven-safe baking dish (9×13-inch works well), spread the cream cheese mixture evenly on the bottom.
Top with the cooked ground beef mixture, spreading it out evenly over the cream cheese layer.
Spoon the drained Rotel tomatoes (or salsa) over the beef layer.
Add the Cheese:
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the dip.
If you like, top with black olives and chopped green onions for added flavor and color.
Bake the Dip:
Preheat the oven to 350°F (175°C).
Bake the dip for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Serve the dip hot with tortilla chips for dipping.