Make the hamburger patties. You can make them either ¼ pound or ⅓ pound, whichever you prefer. Sprinkle the burger patties with salt and black pepper .
Dice some tomato and jalapeno. Combine tomatoes with the diced jalapenos and lime juice from ½ of a lime, if you are using it. Mix and set aside.
Heat a grill or a large pan over medium to medium-high heat. Cook the burger patties until done. (160 degrees F). Grilling the burgers takes about 3 - 4 minutes per side, depending on the size of the patty and the temperature you are cooking at.
Toast the hamburger buns with the toaster, on the grill, or in a heated frying pan.
To assemble the burgers, start with the bottom hamburger bun and add a pile of tortilla chips. Place the cooked hamburger patty over the chips.
Next, spoon some of the queso dip over the burger patty. Use as much or as little as you like!
Now, add the tomato and jalapeno mixture. Finish with the top burger bun.
*I like the 93/7 ground beef for this recipe. But the 85/15 and 80/20 would also work fine. To make the tomato topping, I prefer Roma or Tomatoes on the Vine. Use as much, or as little, jalapeno depending on how spicy you like it.