Pre heat your Blackstone in two zones, Medium and High. Place a large aluminum tin pan on your high zone.
While you’re preheating cube your velveeta cheese up and add to the pan. This just helps the cheese melt quicker. Add 1 or 2 can of canned chili, I like two cans. 2 tsp Paprika, 1/2 tsp Ground Cayenne Pepper, 3 tsp Chili Powder, 2 tsp Garlic Powder, 2 tsp Ground Cumin,1 cup Milk, and allow to sit and melt. As the cheese starts to melt more turn the heat down to medium low stirring occasionally to keep from burning.
On the medium heat zone add 1lb of ground beef, season with salt and pepper and Tequila lime Seasoning. Cook till browned. While the beef is cooking chop 1/2 a yellow onion and add to the beef.
Chop up one tomato, chop up 1 jalapeño add that to a small bowl. Squeeze 1/2 a lime over the top, season with a pinch of salt, pepper and tequila lime seasoning and mix up. Chop a small amount of cilantro and set aside.
To plate I like to spoon out your queso into a shallow bowl, or whatever bowl you prefer, get a few spoon fulls of your beef and onions and place in the center of the queso in the bowl, don’t mix it up. Top the beef with a spoon full of your tomatoes and jalapeños that are seasoned. And top that off with a pinch of cilantro and post dust lightly with Blackstone Tequila Lime seasoning. Place the bowl on a platter or cutting board and surround with tortilla chips. ENJOY!