In a large deep nonstick skillet, placed over medium heat, add the ground beef. Cook until brown and cooked through, about 8 minutes. Remove the beef from the pan and set aside. Leave the skillet over medium heat.

To the hot pan, add the unsalted butter. Melt it and then whisk in the flour to create a roux. Cook for about 3 minutes or until golden brown. Whisk in the milk and reduce the heat to a simmer. Simmer for about 4 minutes, whisking frequently until the sauce has thickened. Stir in the cheese in 1/4 cup increments. Make sure that each increment of cheese has melted completed before adding the next. Stir in the diced tomatoes, tabasco, and ground beef. Season with salt and black pepper to taste. Keep warm on the stove until you are ready to serve.

Add the oil to a large dutch oven set over medium-high heat. Using a thermometer, heat the oil to 350 degrees F.

While the oil is heating up, prepare your corn dogs. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Fold in the eggs and buttermilk. Mix together until no lumps remain. Depending on the consistency of the batter, you may need more buttermilk. The batter should be just thin enough to coat the hot dogs.

Add the hot dogs to the batter and toss to coat. If you find that the batter is not coating the hot dogs in their entirety, this is OK. Just keep tossing. They will eventually coat, and if a little bit of the hot dog sticks out, this is also OK. Alternatively, you may skewer the mini corn dogs like you would with a regular corn dog (with a wooden skewer). This will reduce mess.

Carefully drop the corn dogs in the hot oil. I fried about 8 at at time. Cook for about 6 minutes, turning them over at least once, or until they are dark brown. Remove from oil and transfer to a plate that has been lined with a paper towel. Repeat for the rest of the corn dogs.

Serve the corn dogs immediately topped with chili cheese, chopped jalapeno, and crumbled queso fresco. Enjoy!