Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.

Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.

Cook the beef: In a skillet over medium-high heat, add vegetable oil. Once the oil is hot, add the ground beef and cook, breaking it up into smaller pieces until the meat is browned and no longer pink.

Season the beef: Add the chili powder, cumin, garlic, salt, and pepper, and combine until meat is evenly coated.

Stir together all ingredients for the mocktail until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.

Warm the tortillas: In the same skillet, warm the soft corn tortillas for about 20 - 30 seconds on each side until they become pliable and slightly toasted.

Assemble the tacos: Divide the cooked beef among the warm tortillas. Top each taco with chopped fresh cilantro, diced onion, diced tomatoes, and crumbled queso fresco or shredded Monterey Jack cheese. Squeeze lime wedges over the tacos.

Serve the meal: Arrange the tacos on a serving platter. Serve with guacamole and with the chips and queso on the side. Pour the margarita mocktail into glasses and serve.