Press the ground beef into a shallow pan and season with salt, pepper, smoked paprika and chili powder. Cook for about an hour or until it reaches an internal temperature of 160 degrees Fahrenheit.
While the ground beef is cooking, prep the queso. Cut the Velveeta into cubes and place in a shallow pan. Add the entire can of Rotel and half of the fresh cilantro. Cook in the smoker until melter, about 30 minutes.
Place the tortilla chips in a pan and warm up in the smoker for about 10 minutes. You want the chips to be warm, not hot.
Once all of your components are cooked, it’s time to assemble. We recommend layering so make sure each chip is covered. Garnish with fresh cilantro.