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Texas Trash Dip With Meat

This Texas Trash Dip With Meat is a bold, cheesy, and hearty crowd-pleaser loaded with ground beef, turkey bacon, beans, corn, and melty cheeses. Perfect for game days!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 lb ground beef
  • 1 cup cooked and crumbled turkey bacon
  • 2 cans (15 oz each) black beans rinsed and drained
  • 1 can (15 oz) sweet corn drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet ranch seasoning
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sliced green onions
  • Tortilla chips for serving

Instructions

  • In a large skillet over medium-high heat, cook the ground beef until it's browned and cooked through, breaking it up as it cooks. Drain any excess grease and set the beef aside.
  • Cook the turkey bacon until crisp, either in a skillet or in the oven. Once cooked, crumble it into small pieces and set aside.
  • In a large mixing bowl, combine the softened cream cheese and ranch seasoning packet. Mix well until smooth and creamy.
  • Stir in the black beans, corn, and diced tomatoes with green chilies to the cream cheese mixture. Mix thoroughly until all ingredients are evenly distributed.
  • Add the cooked ground beef and crumbled turkey bacon to the mixture. Then, fold in the shredded cheddar and Monterey Jack cheeses, reserving a small handful of cheese for topping if desired.
  • Transfer the mixture to a baking dish or oven-safe skillet. Sprinkle the reserved cheese on top, then bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden.
  • Remove from the oven and sprinkle sliced green onions over the top. Serve warm with tortilla chips for dipping.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Oven

Notes

  • Use freshly cooked ground beef for best flavor and texture.
  • Ensure cream cheese is softened to avoid lumps in the dip.
  • Drain canned beans and corn well to prevent a watery dip.
  • Add jalapeños or hot sauce for extra heat if desired.
  • Leftovers keep well refrigerated for 3-4 days and freeze nicely.