In a large skillet or 10-inch cast iron pan over medium-high heat, brown the ground beef until no longer pink, using a spatula to break it into small crumbles.

Drain the excess grease from the skillet. Season the beef with kosher salt, black pepper, and red pepper flakes.

Pour the beer into the skillet. Simmer for 4 to 5 minutes, stirring occasionally, until the liquid is reduced by approximately half.

Reduce the heat to medium-low. Add the cubed Velveeta and shredded Pepper Jack cheese to the skillet.

Stir continuously until the cheese is completely melted and the mixture achieves a smooth, uniform consistency.

Incorporate the drained Ro-Tel tomatoes, black beans, corn, red onion, and diced jalapeño into the cheese base.

Cook for an additional 5 minutes, stirring frequently, until the vegetables are heated through and the flavors are fully integrated.

Remove from heat and garnish with freshly chopped cilantro. Serve immediately while warm with tortilla chips.