In a large skillet over medium heat, brown the ground beef and chorizo until fully cooked, about 8 minutes; drain excess grease.

Add chopped onion, red bell pepper, and jalapeños to the skillet. Cook for 5 minutes until vegetables are softened.

Reduce heat to low and add all cheeses, diced tomatoes with chiles, and milk. Stir continuously until the cheese is completely melted and the mixture is smooth.

Season with cumin, salt, and pepper. Stir in chopped cilantro just before serving.