1. Cook the Meat

1. Heat a large skillet or saucepan over medium heat. Add the chorizo or ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 5–7 minutes.
2. If using ground beef, drain excess fat from the pan. For chorizo, no draining is usually needed.

2. Sauté the Vegetables

1. Add the diced onion to the skillet with the cooked meat and sauté until softened, about 3–4 minutes.
2. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

3. Add the Base Ingredients

1. Stir in the diced tomatoes with green chilies, black beans, corn, smoked paprika, chili powder, and cumin. Cook for 2–3 minutes to blend the flavors.

4. Melt the Cheese

1. Reduce the heat to low and add the cubed Velveeta cheese. Stir occasionally until the cheese is fully melted and smooth.
2. Gradually add the shredded pepper jack cheese, stirring constantly until melted and combined.

5. Adjust the Consistency

1. Stir in the milk or heavy cream, 1 tablespoon at a time, until the queso reaches your desired consistency. Keep the heat on low to prevent the cheese from burning.

6. Garnish and Serve

1. Transfer the queso to a serving dish or keep it warm in a crockpot or fondue pot.
2. Garnish with optional toppings like diced jalapeños, fresh cilantro, or crumbled bacon. Serve immediately with tortilla chips or vegetables for dipping.