In a small bowl, mix the tomato, Spicy Red Sandwich Spread and cilantro. Season with salt and let it stand for at least 30 minutes, while you prepare the queso.
Directions for the Queso:
In a medium bowl, toss the grated cheeses with the flour. Reserve.
Add the olive oil to a medium-sized skillet and bring it to the stove over medium heat. Cook the ground beef, breaking it up with a wooden spoon, until it starts to brown, about 2 minutes. Then, add the onions and continue cooking until the ground beef is fully cooked and the onions are soft and translucent. Remove (with a slotted spoon) from the skillet into a separate bowl.
In a medium cast iron pan, over medium heat, add the beer and let it simmer. When simmering, start to add the cheese, slowly. Whisk constantly and only add the next handful of cheese once the previous one has melted.
Once all the cheese has melted and is smooth, stir back in the ground beef/onion mixture.
Directions for the Homemade Chips:
Preheat oven to 375 degrees F (190 degrees C). Brush two large baking sheets with olive oil or use cooking spray.
In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.
Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other as they’ll shrink once baked. Sprinkle salt all over tortilla pieces.
Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches.
Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.