10 ounces sharp cheddar or pepper jack cheese, grated (about 2.5 cups)
½ small head iceberg lettuce, shredded
¾ cup fresh salsa
1 avocado, diced
Chopped fresh cilantro
Chopped pickled jalapenos
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.