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Texas Trash

A hearty Tex-Mex dip with ground beef, crispy bacon, peppers, and melted cheese, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Southern, Tex Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 slices bacon chopped into bite-sized pieces
  • 1 pound ground beef preferably 80/20 blend
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 jalapeno pepper minced (seeds removed for less heat)
  • 3 cloves garlic minced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1/2 cup cream cheese softened
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh cilantro chopped (optional)
  • Tortilla chips or crackers for serving

Equipment

  • 12-inch cast iron or oven-safe skillet
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Oven mitts or kitchen towels
  • Measuring cups and spoons
  • Cheese grater (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Place the skillet over medium-high heat and add the chopped bacon; cook for 5 to 7 minutes until crispy.
  3. Remove bacon with a slotted spoon and drain on paper towels; set aside.
  4. In the same skillet with bacon fat, add ground beef and cook for 5 to 7 minutes until browned, breaking it apart as it cooks.
  5. Push the beef to one side and add onion, red bell pepper, and garlic; cook for 3 to 4 minutes until vegetables soften.
  6. Stir the beef and vegetables together, return the bacon to the skillet, and mix evenly.
  7. Add Worcestershire sauce, ground cumin, chili powder, cayenne pepper, salt, and black pepper; stir for 1 minute to toast the spices.
  8. Remove the skillet from heat and stir in cream cheese and sour cream until smooth.
  9. Sprinkle shredded cheddar and pepper jack cheese evenly over the mixture.
  10. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted and bubbly.
  11. Let the dip cool for 2 to 3 minutes, garnish with fresh cilantro if desired, and serve with tortilla chips or crackers.

Notes

Can be prepared ahead through step 8 and refrigerated overnight, then topped with cheese and baked before serving.