Description
Texas Trash is a warm, cheesy bean dip that combines creamy refried beans, tangy sour cream, and savory taco seasoning, topped with a melty blend of Monterey Jack and Cheddar cheeses. Perfect for parties and gatherings, this easy-to-make dip is served hot and pairs wonderfully with crunchy tortilla chips.
Ingredients
Scale
Bean Mixture
- 2 cans refried beans (approx. 15 oz each)
- 1 package cream cheese (8 oz), softened
- 1 cup sour cream
- 1 packet taco seasoning (about 1 oz)
Toppings
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Mix the base: In a mixing bowl or using a mixer, blend the softened cream cheese, refried beans, taco seasoning, and sour cream until you achieve a smooth and uniform consistency.
- Assemble the dip: Spread the creamy bean mixture evenly into a 9×13 inch baking dish, making sure it covers the bottom fully.
- Add cheese topping: Sprinkle both the shredded Monterey Jack and Cheddar cheeses evenly over the bean mixture, creating a generous cheese layer.
- Bake: Place the baking pan in the preheated oven and bake for 25 to 30 minutes, or until the dip is bubbly around the edges and the top is slightly browned and melted.
- Serve immediately: Remove from the oven and serve hot with tortilla chips for dipping.
Notes
- For a spicier kick, add chopped jalapeños on top before baking.
- This dip can be made ahead and refrigerated; just warm in the oven before serving.
- Use low-fat or fat-free sour cream and cream cheese for a lighter version.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
