Texas Trash

My husband is a professor.  So that means from time to time we have groups of students over to bless them with a home cooked meal. I was in a quandary last time we had a bunch over as to what to fix.  The larger the crowd, the further the dollar has to stretch.  I decided to go with Mexican food.  I felt like I was cheating with that, though.  I mean, Mexican and Spaghetti are two of the easiest, most common meals to feed crowds.  I didn’t want the students to feel jipped.  So, I decided to jazz it up by making it better than plain ole ordinary tacos.  We had chili-lime chicken tacos (recipe coming soon!), beef tacos, cilantro lime rice (recipe coming soon!), all the trimmings, but most extraordinarily…we had Texas Trash.  Trash, you say? Yes, trash. Only it’s not disgusting.  It’s awesome.  It’s probably called trash because of the multitude of fun ingredients it requires.  Oh my word.  This is slap yo mama good, y’all.  Seriously.  Next time you make Mexican or need an appetizer, make this your go to.  You will not be disappointed!

Reach For: 

1 (8 oz) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
(or you could just use 4 cups of Mexican/taco cheese)
Preheat the oven to 350 degrees.   In a big bowl, mix together sour cream, cream cheese, refried beans, and taco seasoning until well combined.  Spray a 9×13 pyrex or a nice party bowl with cooking spray.  Spread mixture in and top with shredded cheese.  Cook for 25-30 minutes until cheese is melted and bubbly.  Serve with tortilla chips.
Yields: 12 servings
Recipe Source: Life as a Loft House

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