Meaty Texas Trash Dip
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning (or homemade)
- 8 oz cream cheese (softened)
- 1 can (10 oz) Rotel tomatoes with green chilies (drained)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup green onions (chopped)
- 1/4 cup sliced black olives (optional)
- 1/2 cup jalapeños (sliced, optional for heat)
- Tortilla chips or tortilla strips (for dipping)
Instructions:
Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess fat.
Season the Beef:
Stir in the taco seasoning and follow the instructions on the packet (usually adding a little water and simmering for a few minutes).
Prepare the Dip Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, and half of each cheese (cheddar and Monterey Jack). Mix until smooth and creamy.
Add Beef and Tomatoes:
Stir in the seasoned ground beef and the drained can of Rotel tomatoes (for that slight kick and freshness).
Layer the Dip:
In a large, oven-safe dish or a 9×13 baking pan, spread the beef mixture evenly.
Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
Bake the Dip:
Preheat your oven to 375°F (190°C). Bake the dip for about 20 minutes or until it is bubbly and golden on top.
Garnish and Serve:
Once baked, remove the dip from the oven and sprinkle with green onions, black olives, and jalapeños (if using). Serve hot with tortilla chips or tortilla strips for dipping.