In a large skillet, cook ground beef or turkey over medium heat for about 5-7 minutes until browned. Drain excess grease, stir in taco seasoning and splash of water, simmer for 2 minutes, then remove from heat.

In a mixing bowl, combine refried beans, softened cream cheese, and sour cream. Add diced chilies, garlic powder, onion powder, and smoked paprika. Mix until smooth.

Fold the meat mixture into the creamy bean base, mixing gently. Add 1 cup of shredded cheese and stir until evenly distributed.

Preheat oven to 375°F (190°C). Spread dip into greased baking dish, top with remaining cheese, and bake for 20 minutes until bubbly. For slow cooker, transfer mixture, top with cheese, and cook on low for 2-3 hours or high for 1 hour.

Serve dip hot, garnished with optional toppings, alongside tortilla chips or veggies.