In a large skillet, heat oil over medium high heat. Add the onion, ground beef, salt and pepper and cook, breaking up the meat with a back of a spoon, until the meat is no longer pink and is cooked through, about 5 minutes. Drain excess fat and set aside.
Meanwhile, in a large saucepan, heat ghee over medium heat until just melted. Once melted, add the cayenne, chili powder, cumin, garlic powder, oregano, and smoked paprika and whisk to combine with the ghee. Cook, stirring, until the spices are very fragrant and toasted, 1 to 2 minutes.
Add the arrowroot flour and whisk until well combined and there are no longer any clumps. Once combined, add the tomato paste and using a rubber spatula or spoon, stir until well combined. It will likely be a big glob at this point-- but that's how it is supposed to be.
While whisking, slowly pour in the beef broth until well incorporated. Bring the sauce to a simmer and let cook, simmering uncovered, until the sauce begins to thicken, 3 to 5 minutes.
Add the meat to the sauce and stir to combine, then add the cashew queso. Stir to combine. Let cook, stirring, until the cashew queso is heated through. Taste and add more salt or cayenne pepper, if desired.
Serve immediately topped with pico de gallo (not necessary) and with chips for dipping! Enjoy!