Heat a large skillet over medium-high heat. Once hot, add the lean ground beef and cook for 5–7 minutes, breaking it apart until browned. Stir in chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Remove from heat.

In the same skillet, pour in the heavy cream and beer. Return to medium heat and simmer gently for about 3–4 minutes, stirring until combined.

Reduce heat to medium-low and toss the shredded cheeses with cornstarch in a bowl. Gradually add the cheese mixture to the cream mixture in the skillet, stirring continuously. Allow to melt completely for 4–5 minutes until velvety.

Once cheese is melted, gently fold in the cooked ground beef. Stir until well combined and adjust seasoning with salt if necessary.

Let the dip cool for a few minutes, then top it with chopped cilantro, diced red onion, thinly sliced radishes, and cherry tomatoes. Serve warm with tortilla chips.