Ingredients:

1/2 bag (8.5 oz bag) Cheetos^® Flamin’ Hot^® Cheese Flavored Snacks
2 1/2 lbs boneless beef chuck roast, cut into big chunks 
3 cloves garlic, minced
2 canned chipotle peppers with adobo sauce, diced
3 tbsp chipotle adobo sauce 
2 tbsp apple cider vinegar
2 tbsp freshly squeezed lime juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt 
1 tsp black pepper
1/4 tsp ground cinnamon 
2 bay leaves
1 yellow onion, quartered
1/4 cup tomato paste
4 cups reduced-sodium chicken broth
12 corn tortillas (7 inches)
3 cups shredded Monterey Jack cheese
1 cup Tostitos Nacho Cheese sauce, warmed according to package directions
3/4 cup diced white onion
1/3 cup finely chopped cilantro
Lime wedges, for serving 

How to make it:

1. In a large bowl, toss together beef, garlic, chipotles, adobo sauce, vinegar, lime juice, cumin, oregano, salt, pepper and cinnamon until coated. 
2. Add marinated beef and marinade mixture to inner pot of Instant Pot. Add bay leaves, yellow onion and tomato paste. Pour in broth and stir to combine.
3. Close and lock the lid. Cook on High Pressure according to manufacturer’s instructions, about 45 minutes or until beef is very tender. Naturally release the pressure; remove the lid.
4. Using slotted spoon, transfer beef to clean large bowl and shred with 2 forks. Cover with foil to keep warm. Discard remaining solids from Instant Pot.
5. In small bowl, lightly crush Cheetos^® Flamin’ Hot^® Cheese Flavored Snacks. 
6. In large cast-iron skillet set over medium heat, working in batches to avoid crowding, brush tortillas lightly with stewing broth and transfer to hot skillet; cook for 2 to 3 minutes or until lightly toasted. Using metal spatula, flip tortillas and sprinkle each with 1/4 cup shredded cheese. Cook for 2 to 3 minutes or until tortilla is crispy and cheese is starting to melt. 
7. Top with 2 or 3 tbsp beef, 1 tbsp + 1 tsp nacho cheese sauce,  2 tsp diced white onion and 1 tbsp Cheetos^®. Fold tortilla in half. Repeat with remaining tortillas, remaining beef mixture, remaining nacho cheese sauce, more diced white onion and more Cheetos^®. 
8. Transfer quesatacos to serving plate. Garnish with remaining onions and cilantro. Serve with lime wedges, remaining Cheetos^® and broth for dipping. 

Tips: Substitute Monterey Jack cheese with mozzarella, Cheddar or Mexican cheese blend. 
Alternatively, cook beef mixture in slow cooker for 6 to 8 hours or until tender, or cook in covered Dutch oven or large saucepan over medium-low for 4 to 6 hours or until tender. 
For easy birria and broth, use leftover roast beef, steak or store-bought brisket instead of beef chuck roast. Prepare broth with marinade and remaining ingredients; bring to a boil and simmer with chopped cooked beef for 20 to 30 minutes or until flavors marry and beef is tender.