In a cast iron skillet over medium heat, brown the beef until cooked through. Drain if necessary.

Add 1/2 cup water with cumin, chili powder and salt. Stir continuously until absorbed. Remove beef from skillet and set aside.

Using the same skillet, sauté onion, poblano, jalapeño, serraño, garlic and salt with butter until peppers are softened. About 3-5 minutes on medium heat.

Add all purpose flour and mix until absorbed.  Stir in milk.

Next, begin adding shredded cheeses handfuls at a time, stirring in between to incorporate.

Once all cheese is melted, remove skillet from heat, top with picadillo, guacamole, pico de gallo and cilantro.

Serve immediately while still hot with tortilla chips or fresh tortillas.