Preheat oven to 375°F. Lightly spray a large rimmed grill pan or baking sheet with cooking spray. Set aside.
To make the Beef and Chorizo: In a 12 inch skillet over medium-high heat, cook together ground beef, chorizo and onion with 1 Tbsp olive or vegetable oil. (Once the chorizo starts to render there will be ample fat to cook) Cook for 8 minutes or just until lightly pink. Add garlic, taco seasoning, cumin and lemon pepper. Stir well cooking until no pink remains.
Remove meat from skillet using a slotted spoon reserving 1-2 Tbsp drippings, discard the rest. Add pinto beans to pan. Cook for 2 minutes over medium heat, scraping any browned bits from the bottom of the pan. Remove from heat and set aside.
To assemble: Spread one layer of tortilla chips to completely cover pan. Drizzle chips with ½ warm quesoSprinkle queso with 1 cup pepper jack cheeseArrange ½ meat mixture and ½ beans over cheeseSprinkle meat and beans with 1 cup Colby jack cheeseRepeat starting with chips and ending with Colby Jack cheese to make 2 layers.
Bake: Place into the oven and bake for 12-15 minutes or just until cheese has melted.
Serve immediately garnished with pico de gallo, diced avocado, sliced jalapeno peppers, sour cream and lime.