Anyhoo... I'm a Texas girl, born and raised, and though I don't long to return to my home state, I do miss the food. I've seen Texas Trash floating around Pinterest, and for such a simple creation, there are so many variations. I had no idea! I remember my mom making this dip for big football parties... back when the Cowboys were America's team and won Super Bowls.
Well, I may not be a Cowboys fan (Go Patriots!), but I am definitely a fan of football & football parties. It's that season again, and I couldn't be any more thrilled! So, in the spirit of football season and my husband's fantasy league draft, I made Texas trash. Since the entire contents of the dish were devoured, I'd say it was a hit.
1lb ground beef
2 16oz cans refried beans
8oz sour cream
8oz cream cheese
3 cups shredded cheese **I use pizza blend and sharp cheddar, but it's called Texas "trash" for a reason... use what you like. Colby jack, taco blend, mild cheddar, sharp cheddar.... whatever floats your boat!**
1 small can ( 7 3/4 oz) of El Pato tomato sauce **some people use Rotel. I don't like the texture of Rotel in the bean dip, so I find that the spicy tomato sauce usually found in the Hispanic food isle of the grocery store makes this dip SO much better than having chunks of tomato mess up the creaminess of the dip.**
1 package taco seasoning
Sliced jalapenos and black olives to taste
Preheat oven to 350. Brown ground beef in skillet until cooked through, drain. In a large microwaveable bowl, combine cream cheese and beans... no need to mix just yet. Microwave for 1 minute; this will soften cream cheese and beans so that they are easy to mix. Stir until there are no lumps of cream cheese. Add in ground beef, sour cream, taco seasoning, and tomato sauce. Mix thoroughly. Pour out mixture into a 9x13" baking dish. Top with cheese and sliced jalapenos and olives. Bake for 25-30 minutes until cheese is melted. This is best served warm with tortilla chips and an ice cold beer on the side :). Enjoy!