In a large skillet over medium heat, brown your ground beef or turkey for 5–7 minutes. Drain excess fat, sprinkle in taco seasoning and add a splash of water; simmer for 2 minutes.

In a mixing bowl, combine refried beans, softened cream cheese, and sour cream until ultra-smooth. Fold in diced green chiles, garlic powder, onion powder, and smoked paprika.

Fold the cooled meat mixture into the creamy bean mixture. Stir gently and add 1 cup of shredded cheese; mix until cheese begins to melt.

Preheat oven to 375°F (190°C). Grease a baking dish, transfer the dip mixture, top with remaining cheese and spread evenly.

Bake for about 20 minutes until bubbly and golden-brown, ensuring it looks fragrant and inviting.

For slow cooker option, transfer to slow cooker after Step 3, top with cheese, cover, and cook on low for 2–3 hours or high for about 1 hour.

Before serving, add optional toppings. Serve warm with tortilla chips or crackers.