In a large skillet over medium heat, brown the ground beef until no longer pink.
Add the taco seasoning and stir to coat. Reduce heat to low and keep warm while making the queso.
Combine the velveeta, cheddar, milk, cumin, and jalapeno in a saucepan over medium-low heat. Stir until melted and thick.
On a large serving platter (or one with a bowl bottom to pool the delicious liquid gold), arrange a pile of chips. T
op with some of the ground beef, chopped onions, peppers, black beans and cheese sauce. Repeat until toppings are used up. Or create individual taco bowls for guests with just one or two layers.