Brown beef in a 10-inch skillet over medium heat for 6 to 8 minutes, breaking into tiny crumbles, until 160°F.

Drain excess fat; stir chili powder and cumin into beef for 30 seconds.

Lower heat; add cheese, tomatoes with liquid, and milk.

Stir steadily 5 to 7 minutes until cheese fully melts and queso is smooth.

Keep over lowest heat; stir in 1 tablespoon milk if queso stops flowing off spoon.