Texas Trash Dip

16 oz. refried beans
8 oz. cream cheese, softened
1 cup sour cream
1 packet taco seasoning
2 cups shredded Mexican cheese blend
1 can rotel diced tomatoes and green chilies, drained
1/4 cup sliced green onions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the refried beans, cream cheese, and sour cream until smooth and well blended.

Stir in the taco seasoning until fully incorporated.

Gently fold in the rotel diced tomatoes and green chilies.

Spread the mixture evenly into a baking dish.

Top with the shredded Mexican cheese blend.

Bake in the preheated oven for about 25-30 minutes, or until the dip is warm and bubbly.