This iconic Texan dip is a chaotic masterpiece of cheesy, meaty, and crunchy layers that’s perfect for game days, parties, or when you want to feed a crowd. Packed with ground beef, spicy sausage, and toppings that go all the way , this dip is anything but ordinary.
Ingredients (Serves 12–15)
For the Meaty Base:
- 1 lb ground beef
- ½ lb chorizo or spicy Italian sausage (casings removed )
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne (adjust for heat )
- 1 small onion (diced )
- 2 garlic cloves (minced )
For the Cheese & Sauce:
- 16 oz Velveeta cheese (or a mix of cheddar and pepper jack )
- 8 oz cream cheese (softened )
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup salsa or picante sauce
Toppings (The “Trash” Layer):
- 1 cup diced tomatoes with green chilies (from a can )
- ½ cup diced jalapeños (fresh or pickled )
- ½ cup sliced black olives
- ½ cup diced green onions
- ½ cup shredded cheddar cheese
- 1 cup crushed tortilla chips (for the “base” and topping )
- Optional: Diced dill pickles, chopped cilantro, or hot sauce
Step-by-Step Recipe 🥄
1. Cook the Meat:
- Preheat oven to 350°F (175°C) .
- In a large skillet, cook ground beef and chorizo over medium heat until browned.
- Add onion and garlic, sauté until softened. Drain excess fat.
- Stir in chili powder, cumin, smoked paprika, and cayenne. Season with salt and pepper.
2. Prep the Cheese Mixture:
- In a bowl, mix Velveeta, cream cheese, both canned soups, and salsa until smooth.
3. Assemble the Dip:
- Layer 1 (Base): Spread 1 cup crushed tortilla chips evenly in the bottom of a deep 9x13-inch baking dish .
- Layer 2 (Meat): Add cooked meat mixture on top.
- Layer 3 (Cheese Sauce): Pour the cheese mixture over the meat. Smooth the top.
- Layer 4 (Toppings): Arrange diced tomatoes, jalapeños, olives, green onions, and shredded cheese.
- Layer 5 (Crunch): Top with remaining crushed chips.
