4 ounces Mexican chorizo, casing removed, 8 ounces hot breakfast sausage, 8 ounces ground chuck, 2 tablespoons vegetable oil, 1 small red onion, chopped, 2 cloves garlic, 1/2 cup Mexican lager-style beer, 1/4 cup fresh chopped jalapeno peppers, 1 (10 oz.) can cream of mushroom soup, 1 (4 oz.) package diced cream cheese, 1 ( 32 oz.) package diced processed cheese, 2 (10 oz.) cans hot or mild diced tomatoes and chilies, 1 (5 oz.) can diced tomatoes, 4 tablespoons chopped cilantro, taco seasoning, salt and pepper to taste.
In a skillet, cook chorizo, sausage, and chuck until browned. Drain off fat, add meats to the crock pot. Add remaining ingredients to the pot, set on low. Stir everything together. The dish is ready when the cheese melts and dish is hot and bubbly. Serve with tortilla chips.