In a large skillet over medium-high heat, add the ground beef and cook for 7–10 minutes, crumbling it as it browns. Keep an eye on it, and once it's no longer pink, you’ll know it’s ready to move on to the next step.

Carefully tilt the skillet to drain excess grease from the browned beef. Use a spatula to help you guide the liquid while leaving the meat in the pan.

Sprinkle taco seasoning over the drained beef and mix well, cooking for 2–3 minutes.

Lower the heat to medium and mix in the chili and diced tomatoes with green chilies. Stir until the mixture is well-combined.

Add the cubed cream cheese to the skillet, stirring continuously until it melts completely into the beef and tomatillo mixture.

Stir in the sour cream until fully integrated, making the dip even creamier.

Mix in the chopped green chilies, adjusting for spice level based on your preference.

Stir in the shredded cheddar and Monterey Jack cheeses, cooking until both cheeses are melted and the dip is thick and gooey.

Reduce the heat to low and let the Texas Trash Dip simmer for 10–15 minutes, stirring occasionally.

Taste the dip and adjust seasoning if needed before serving.

Transfer the Texas Trash Dip into a warm serving dish and garnish as desired.