Meaty Texas Trash Dip
This Meaty Texas Trash Dip is the ultimate party dip—hot, cheesy, and loaded with bold Tex-Mex flavors. It’s made with ground beef or sausage, creamy cheeses, spicy Rotel, and taco seasoning for a crave-worthy blend that’s perfect with tortilla chips or crackers.
Whether you’re hosting game night, a potluck, or just looking for a comforting snack, this dip never disappoints.
Why You’ll Love This Recipe
Crowd-pleaser: It’s warm, rich, and packed with flavor—everyone will go back for seconds.
Easy to make: One bowl, one pan, and simple ingredients.
Customizable heat level: Use jalapeños or keep it mild—it’s up to you.
Make-ahead friendly: Assemble in advance and bake when ready.
Great for leftovers: Even better the next day with eggs, tacos, or baked potatoes.
Kitchen Tools
Tools Needed:
Skillet
Mixing bowl
9×13-inch baking dish
Spoon or spatula
Oven
Meaty Texas Trash Dip
Ingredients:
1 lb ground beef or ground sausage
2 packs (8 oz each) cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 1/2 cups shredded cheddar cheese
1 cup shredded Pepper Jack cheese
1 can (10 oz) Rotel diced tomatoes with green chilies, drained
1/2 cup diced green onions
1/2 cup diced jalapeños (optional, for extra heat)
1 packet taco seasoning
1/2 tsp smoked paprika
Salt and pepper, to taste
Tortilla chips or crackers for dipping
Instructions:
Preheat the oven to 375°F (190°C).
Brown the meat:
In a skillet over medium heat, cook the ground beef or sausage until fully browned. Drain off any excess grease and set the meat aside.
Make the creamy base:
In a large mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and well combined.
Add flavor and texture:
Stir in the cheddar cheese, Pepper Jack cheese, drained Rotel tomatoes, diced green onions, and jalapeños (if using).
Season the dip:
Sprinkle in the taco seasoning, smoked paprika, salt, and pepper. Mix thoroughly to incorporate all the ingredients evenly.
Combine with the meat:
Gently fold in the cooked ground meat until fully mixed throughout the dip.
Bake:
Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer. Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.
Serve and enjoy:
Serve warm with tortilla chips, crackers, or vegetable sticks for dipping.
Recipe Notes – Meaty Texas Trash Dip
Use softened cream cheese: Let it sit at room temperature for 30–45 minutes before mixing. This helps ensure a smoother dip and easier blending with the other creamy ingredients.
Drain the meat well: Whether using ground beef or sausage, be sure to drain the excess fat after browning to avoid an overly greasy dip.
Customize the heat: The diced jalapeños are optional—add them if you like spice, or omit for a milder dip. You can also use hot, medium, or mild Rotel based on your heat preference.
Stir cheeses in gradually: This helps maintain a smooth texture and even distribution of the shredded cheddar and Pepper Jack throughout the dip.
Don’t overbake: Bake just until the edges are bubbly and the top is lightly golden. Overbaking can cause the oils in the cheese to separate, making the dip greasy.
Broil for a golden top: If you want that crispy, golden-brown cheese layer, switch your oven to broil for the last 2–3 minutes. Watch closely to prevent burning.
Make ahead tip: You can prepare the entire dip in advance and store it in the refrigerator unbaked for up to 24 hours. Just bake as directed when ready to serve.
Keep it warm for parties: After baking, transfer to a slow cooker on the “warm” setting to keep it hot throughout your gathering.
Serve with sturdy dippers: This dip is thick and hearty—use tortilla chips, pita chips, or thick-cut crackers that can handle the weight without breaking.
Nutrition Information
(Per serving, based on 12 servings – approximate)
Calories: 390 | Protein: 13g | Fat: 34g | Carbohydrates: 5g | Fiber: 1g | Sodium: ~620mg
Recipe Swaps & Variations
Meat Swap: Use ground turkey or chicken for a leaner version.
Vegetarian Version: Replace meat with cooked black beans, refried beans, or meatless crumbles.
Spicier Twist: Add chipotle powder or hot sauce to the mix.
Cheese Blend: Try Monterey Jack, Mexican blend, or add a handful of crumbled queso fresco on top.
Layered Style: Spread beans on the bottom, then top with the cheesy meat mixture for a layered dip effect.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm in the microwave or in the oven at 350°F until hot. Stir halfway for even reheating.
Freeze: Not recommended due to dairy content—it may separate when thawed.
Food & Drink Pairings
Dippers: Tortilla chips, pita chips, thick crackers, toasted baguette slices, or raw veggie sticks.
Sides: Cornbread muffins, grilled corn, or simple coleslaw.
Drinks: Perfect with cold beer, margaritas, or sparkling water with lime.
Frequently Asked Questions:
Can I make this dip ahead of time?
Yes! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours.
Bake when ready to serve.
Can I serve it in a slow cooker?
Absolutely. After baking, transfer to a warm slow cooker and keep it on the “Warm” setting for parties.
Is it spicy?
Only mildly. For more heat, add jalapeños or extra chili powder.
To keep it mild, omit the jalapeños and use mild Rotel.
Can I use fresh tomatoes instead of Rotel?
Yes, but you’ll lose the green chile flavor unless you add chopped roasted green chiles separately.
Can this dip be served cold?
It’s best served warm. Cold leftovers taste great, but the cheese and creamy base are most flavorful when hot.
Do I have to drain the meat?
Yes—drain off the excess fat after browning to prevent the dip from becoming greasy.
What if I don’t have taco seasoning?
You can make your own using chili powder, cumin, paprika, onion powder, garlic powder, oregano, and salt.
Can I use low-fat dairy?
Yes, but the dip may not be as rich or creamy.
Full-fat ingredients provide the best texture.
How do I know it’s done baking?
The edges should be bubbling and the top lightly golden.
You can broil it for the last 2 minutes for a crispy top.
Can I make it in individual portions?
Yes—use small ramekins or muffin tins for personal-size servings.
Reduce bake time to 15–20 minutes.