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Meaty Texas Trash Dip
About This Recipe
Meaty Texas Trash Dip is a protein‑packed, crowd‑pleasing dip that combines seasoned ground beef, smoky sausage, two kinds of beans, melted cheeses, and zesty spices. Baked until bubbly and golden, it’s an easy potluck recipe and a game‑day favorite that pairs perfectly with tortilla chips, crusty bread, or vegetable crudités.
Why You’ll Love This Dip
Game Day Essential: Delivers big, bold Texas flavors in every scoop—ideal for easy game day recipes.Make‑Ahead Appetizer: Assemble in minutes and refrigerate; bake just before serving.
Protein‑Rich Snack: Ground beef, sausage, and beans combine for a hearty, protein‑packed snack.
Simple Pantry Ingredients: Uses staples you likely already have—no special trips required.
Crowd Pleaser: Its creamy, cheesy texture and spicy kick satisfy even the hungriest appetites.
Ingredients
- 1 lb (450 g) lean ground beef
- 8 oz (225 g) smoked sausage, sliced into ¼‑inch rounds
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 packet (1 oz) taco seasoning mix
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional garnishes: sliced jalapeños, chopped cilantro, sliced green onions
Step‑by‑Step Instructions
Preheat the Oven & Brown Beef
Preheat your oven to 350°F (175°C). In a large skillet over medium‑high heat, cook the ground beef until no pink remains. Drain off excess fat.Sauté Sausage & Vegetables
Add the smoked sausage, onion, and bell pepper to the skillet. Sauté 4–5 minutes until the onion softens and the sausage browns. Stir in the garlic and cook 1 minute more.Build the Dip Base
Reduce heat to medium. Stir in pinto beans, black beans, Rotel (with juices), and taco seasoning. Cook 2–3 minutes until warmed through. Remove from heat and fold in the sour cream.Assemble & Top
Transfer the mixture into a greased 9×9‑inch baking dish. Sprinkle shredded cheddar and Monterey Jack evenly over the top.Bake & Serve
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly. Let cool 5 minutes, garnish as desired, and serve warm with chips or bread.
FAQs
Can I prepare this dip ahead of time?Yes—assemble in the baking dish, cover, and refrigerate up to 24 hours. Add 5 extra minutes to the bake time if starting cold.
How do I control the spice level?
Use mild sausage and a “mild” taco seasoning packet. Add diced jalapeños or cayenne pepper for extra heat.
What else can I serve it with?
Beyond tortilla chips, try pita wedges, toasted baguette slices, or crisp veggie sticks for a lighter make‑ahead appetizer option.
You Must Know
Drain Well: Remove excess grease after browning the meat to prevent a watery dip.
Even Cheese Layer: A single, even layer of cheese melts uniformly.
Rest Before Serving: Allow the dip to rest 5 minutes after baking so it sets slightly for cleaner scoops.
Storage Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.Reheat: Warm in a 350°F oven for 10 minutes or microwave individual portions until hot.
Freeze: Freeze unbaked dip (minus cheese) for up to 3 months; thaw overnight, then bake and add cheese topping.
Enjoy this Meaty Texas Trash Dip as the star of your next gathering—its layers of savory meat, creamy beans, and gooey cheese make it undeniably addictive!