Preheat your smoker to 250°F. While the smoker is heating, cube the Velveeta and cream cheese so they melt evenly. Dice the onion and jalapeño if you are using them.

Place a skillet over medium heat and add the ground beef. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain off any excess grease so the dip does not become oily.

Season the cooked beef with taco seasoning, garlic powder, smoked paprika, and black pepper. Stir well so the seasoning coats the meat evenly. This step helps the beef carry flavor throughout the queso.

Add the seasoned ground beef to a large disposable aluminum pan or cast iron skillet. Add the Velveeta, cream cheese, shredded cheddar, Rotel, diced green chiles, onion, jalapeño, and milk or heavy cream.

Place the pan on the smoker uncovered. Let the queso smoke for 45 minutes to 1 hour, stirring every 15 to 20 minutes. Stirring helps the cheeses melt evenly and keeps the dip smooth.

Once the cheese is fully melted, stir everything together until creamy and well combined. If the queso is too thick, add a little more milk or cream and stir until it reaches your preferred consistency.

Remove the pan from the smoker once the dip is hot, smooth, and bubbling around the edges. Serve warm with tortilla chips.

For parties, transfer the queso to a slow cooker set to warm so it stays creamy and easy to serve.